October 1, 2019 - 10:31pm
Starter slowed down
Hey everyone!
I haven’t been able to bake in the past two months and my starter has been living in the freezer or fridge - obviously it’s not in the best condition right now, it’s very slow. How would you recommend I revive it?
I took it out of the fridge but it still takes about 30h for it to double in size. Should I feed it before it is at it’s peak?
Thank you!
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then go ahead and give it a feeding. Feed a spoonful of starter just enough water and flour so that it tastes like wet flour. Then let it peak before feeding again. Be sure to keep the temps around 76°F or 25°C
if it doesn't taste sour, leave it alone but keep it warm for another day eventually adding a little flour and water without discarding until you see some action.