if your sourdough starter looks like a goner, don’t worry. this post will show you how to revive it.
the story behind the tiniest sourdough starter comeback
ok so basically, this post was inspired by my early sourdough days when i learned an important lesson the hard way. at the airport, tsa made me dump my precious starter (yes, sourdough is a lifestyle). i have a love/hate relationship with tsa. pero, like, thanks for keeping us safe, but also do you guys have to be such @$$holes sometimes?
anyhow, when i reached my destination, i noticed a little residue left in the jar. i added some flour and water, and my starter came back to life.
fast forward to now, i wanted to show you how even months of neglect can’t kill your starter if you have just a little residue and good flour. whether you’re new to sourdough and learning how to make a starter or a seasoned baker, this process works.
how i revived my sourdough starter
- the setup: i poured out the dried bits, leaving only residue on the jar’s sides. i covered the jar with a paper towel and a rubber band.
- feeding day one: i added freshly milled rye flour and water. rye is rich in nutrients and wild yeasts, making it ideal for reviving starters.
- feeding day two: i fed the starter a mix of rye and freshly milled turkey red wheat. turkey red wheat, an heirloom grain, provides flavor and nutrients that strengthen the starter.
- results: by day two, the starter was bubbling and thriving. two feedings brought it back to life.
why rye and turkey red flour?
rye flour is packed with amylase, an enzyme that helps break down starches into sugars to feed the wild yeasts and bacteria in your starter. turkey red wheat, a heritage grain, adds robust flavor and structure to the starter.
you don’t need rye or turkey red to revive a starter. any wheat flour, like all-purpose or whole wheat, works too. sourdough is forgiving.
tips for reviving your sourdough starter
- be patient: although it might take a couple of feedings to see bubbles, especially if it’s been neglected.
- use warm water: 85-90°f water encourages activity.
- feed consistently: once you see bubbles, stick to regular feedings to build strength.
- trust the process: even a seemingly dead starter can spring back to life.
if you’re looking to bake fresh, delicious sourdough bread, a healthy starter is key. once revived, your starter can become the foundation for everything from classic loaves to artisan creations.
the takeaway
sourdough starters are incredibly resilient. with just a little residue and the right conditions, you can bring your starter back to life. don’t give up on it — give it some flour, water, and time.
check out my youtube video to see the full process and get inspired to never give up on your sourdough journey.
xo, cierra
watch the full video here 💛
