Sourdough starter maintenance

The most common question I’m asked, usually a week or two after a workshop, is something like “my starter doesn’t look good, is it dead?”, or “shall I throw my starter away and start again?”

The answer is nearly always no – your starter is fine but it’s probably hungry. (Well wouldn't you be after two weeks in the back of a fridge?)

But even a very hungry starter can be easily revived with a couple of feeds. Here's how to do it:

1. Take 30g of your starter*, feed it with 60g water and 60g flour

2. Leave in a covered jar on your counter top. After a day it should look happier.

3. Reduce it again to 30g* and give it a second feed of 60g water and 60

4. After another day your starter should look lively and ready to bake with.

*Keep any discard for making crackers or sourdough discard pancakes.

Happy baking!

My buckwheat and rice starter after two weeks in the fridge.