Description
A guide on how to effectively revive a weak sourdough starter to ensure it becomes active and bubbly again.
Ingredients
- Weak sourdough starter
- Flour (preferably all-purpose or bread flour)
- Water (filtered or bottled)
Instructions
- Discard half of your weak sourdough starter.
- Add equal parts flour and water to the remaining starter (for example, 100g of each).
- Mix thoroughly until there are no dry bits of flour.
- Cover the jar loosely with a lid or cloth to allow airflow.
- Let it sit at room temperature for 6-12 hours until it becomes bubbly and doubles in size.
- If necessary, repeat the feeding process every 12 hours until the starter is strong and active.
Notes
- Use warm water to help activate the yeast.
- Keep the starter in a warm place for optimal fermentation.
- Be patient; it may take a few feedings to revive the starter fully.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg