How to Activate a Refrigerated Sourdough Starter

Sourdough starter is a yeast culture stored in a liquid medium consisting of flour and water. The yeast feeds off starch in the flour, and resists spoilage through two byproducts of the fermentation process – alcohol and lactic acid. Lactobacilli, the bacteria responsible for a starter’s lactic acid production, gives sourdough bread its taste. A starter requires feeding every day, but storing it in the refrigerator prompts the yeast activity to go dormant, requiring less frequent feeding. Activating a refrigerated starter requires bringing it to a temperature conducive to renewed fermentation.

Things You'll Need

All-purpose flour
Tepid filtered water (105 degrees Fahrenheit)

Nonreactive mixing bowl, such as plastic
Nonreactive whisk or spoon, such as rubber or plastic

Instructions

Remove the starter from the refrigerator and allow it to reach room temperature.
Mix together twice the amount of all-purpose flour and 105 degree Fahrenheit water than the amount of starter. For instance, if you have 1 cup of refrigerated starter, mix together 1 cup each of tepid filtered water and all-purpose flour. Use only nonreactive utensils and mixing bowls when mixing or handling the starter.
Pour the flour and water in the container with the starter and mix well.
Set the starter aside in a warm area overnight.
Remove 1 cup of starter 24 hours after the first feeding upon removal from the refrigerator. Replace it with an amount of flour and tepid water equal to twice the amount of starter. For example, if after removing 1 cup of starter you have 1 cup left, add 1/2 cup of flour and tepid water and mix well.
Remove 1 cup of starter 24 hours after the second feeding. Replace it with an amount of flour and water twice the amount of starter and mix well. Allow the starter to sit at room temperature eight hours before using.

Previous:Why My Puff Pastry Is Not Puffing

Next: How to Do Pleats & Ruffles in a Fondant Wedding Cake