07/10/2026
A hungry sourdough starter can often be revived. Here I’m pouring off the liquid, transferring a little starter into a clean jar and feeding it flour and water to a thick, gloopy consistency. With the lid loosely covering it, I leave it on the worktop and watch for bubbles and growth as the yeasts and beneficial bacteria become active again. Once reliably rising, it goes into the fridge to slow fermentation, ready for another feed before my next sourdough workshop. Keep it simple.
