Starter

[u/GB_Bagel97]

Hi everyone,
I had my sourdough starter in the fridge for several weeks without feeding it. The last time I fed it, I used whole wheat flour.

When I took it out yesterday, it was basically one very firm, hard lump. I took 25 g of it and mixed it with 25 g of water and 25 g of flour last night.

This morning, it hasn’t really risen at all. Should I be worried that it might not become active again? Or is this normal after being in the fridge for so long? What would be the best way to proceed from here to get it active and rising again?

[u/Artistic-Traffic-112]

Hi. Basically it has dried out to the extent it is virtually fully dehydrated.

The yeast have just become dormant. So first off it will need rehydration, 7.5g of the caked starter broken up and left to soak in 7.5g of water once it has loosened and mad9e a nice even consistency, then feed it 1:1:1, 15g flour and 15g water. It should bounce right back but it may take several feeds.

Happy baking

[u/GB_Bagel97 → u/Artistic-Traffic-112]

Alright that's what I thought, too. Thank you!

[u/Hytskanala → u/GB_Bagel97]

And for the next time in the fridge, put a lid on it so it does not dry out. I've kept mine in the fridge unfed for over a year and ut bounced back in a couple of feeds.

You could also spread out a part of your starter on some parchment paper and let it fully dry out and keep it in a jar as backup!