So I left my sourdough starter for months in the fridge and didn't feed it. Today I wanted to check it so I took it out on the fridge and it looked like this.
It had watery black liquid (hooch) but I poured it out earlier. But there are also black stuffs on the side so I'm not sure if it's still good or it has gone bad.
It smells okay though, doesn't smell moldy. What do you think? Can I still save my starter?
Update:
The starter is doing great and it rise with many bubbles on the first feeding! 🙌
Most anything can be saved. Give it a few refreshes and see what happens. I wouldn't say it's good or bad - but you'll find out soon enough. Enjoy!
After the first feeding, it rise and bubbles so I think it's okay.
Odds are it's ok. Hard to kill those things once established. Of course - time will tell. Enjoy!
from the center of the jar. Yes it’s mold on the jar but not on the saved starter. I’ve never had a problem with doing this. You only need a tsp of your old to get it going again.
Store your starter at a very low hydration firm dough consistency in a clean jar. Try not to have that residue on the jar sides. It will mold quicker than the saved material.
Post back with your success.
You don't even need a teaspoon's worth. A few grams is enough.
TomP
My starter is doing great! It rise and bubbles in the first feeding.
It’s amazing how resilient both the starter and the baker can be. 🙏
This is exactly what I needed to know. I'm new to the art of sourdough. I already did my first experiment, since I got excited about homemade bread and bought an Arhy sourdough kit on Amazon. I know it's not essential to get started, but having the kit motivated me to try. After my first loaf, which was pretty average, I've been storing the dough in the refrigerator. I had doubts about its storage. Now I know that if some strange elements appear, it could be normal. Thank you; I learn from every post! Happy breadmaking. Celia
Hope it all goes well.
I've been in your situation many times -- and to me it looks like your starter is still ok. Here's what I generally do with my 100% rye starter when it's languished long in the fridge:
I pour off the hooch, scrape away the the black and dried up crust on top, and then use a small amount of the still tan-looking starter underneath. I place it in a new, clean jar (or remove it temporarily and wash the existing jar) and feed it 1:1:1 or 1:2:2. Sometimes, the seed is super-active and a feed or two is all that it takes to have a new batch of starter raring to go. If the seed is super acidic, however, things can take a little longer.
Rob