How to Revive Sourdough Starter

Pro tips

• Use filtered or dechlorinated water when feeding; chlorine can inhibit fermentation.
• Keep starter at room temperature (68–75°F) during revival for faster activity; cold slows fermentation.
• Look for doubling in volume and a pleasant sour smell as signs of readiness; hooch is not a problem and can be stirred in.
• Feed once or twice daily until starter reliably doubles within 4–8 hours before using in recipes.

Substitutions

• All-purpose flour → bread flour or whole wheat flour (whole wheat may require slightly more water)
• Filtered water → unchlorinated tap water or bottled water (avoid heavily chlorinated water)

Storage & make-ahead

Store revived starter in a jar with a loose lid at room temperature if baking weekly, or cover and refrigerate between uses; feed before refrigerating and once per week if dormant.

What is hooch on sourdough starter?

Hooch is the dark liquid layer that forms on top of neglected starter. It's alcohol and water produced by hungry yeast and bacteria, and it's safe to stir back in or pour off before feeding.

How long does it take to revive a sourdough starter?

A neglected starter typically becomes active and ready for baking within 3–7 days of consistent daily feeding, depending on storage temperature and starter strength.

Can you revive a sourdough starter that's been dormant for months?

Yes. Even starters stored in the refrigerator for months or years can be revived with regular feedings. Resume daily feeding at room temperature until it doubles predictably between feedings.

Do I need to discard starter before feeding?

During revival, transfer a small portion (2 tbsp) to a clean jar and feed it rather than adding to the full mass. This prevents buildup of old starter and keeps feedings manageable.

What ratio should I use to feed my starter?

A 1:3:3 ratio (starter:flour:water) works well for revival. The recipe shown uses 2 tbsp starter with 2/3 cup flour and 1/3 cup water.