The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Old Starter needs to be revived

Crustie's picture

Old Starter needs to be revived

Hi Folks,

I have a natural yeast starter that has been in the fridge for the past 6 weeks or so without feeding it.  Now I want to revive it.   Any insights to the best way to do this would be appreciated.


Ford's picture

Take one part, by weight, of starter and add equal parts of flour and chlorine-free water.  Let sit at about 75 to 85°F until doubled (about 8 hours) then repeat.  Starter should be raring to go.


drips's picture

I revived a forgotten starter my friends had in their fridge (estimated to have been sitting there 5-8 weeks). It smelled like kombucha and had separated. I stirred it down, pulled a tablespoon of it out of the jar, added a tbsp each water and AP flour and within hours it was showing pretty vigorous growth. [I kept the jar around for a few days just in case I needed to give it a second go.] Glad it was so easy because it turns out that that starter had come from Estonia some generations ago. Pretty cool to bake with history.