Recipe developer and sourdough aficionado at Crave The Good. Disciple of the No Carb Left Behind movement.
Remove starter from the fridge and allow it to sit at room temperature for 3-4 hours
Discard immediately if the starter has signs of mold, a pink tinge, or smells funny.
Hungry starter will have a layer of hooch. Stir that in to the starter.
Add 50g of hungry starter to a clean jar or container. Mix in 50g warm water and then add 50g flour. Cover and set aside for 12 hours.
Transfer 50g starter to a clean jar or container, feed it again, 50g warm water, then 50g flour. Mark the side of the jar with the starter height.
If the starter doubles, or nearly doubles in 12 hours, wait 24 hours from the second feeding to feed again. If it does not show signs of doubling, feed it again, 12 hours later.
Once your starter has been revived and is doubling regularly after feedings, simply maintain its feeding schedule!
Cinnamon Raisin Swirl Sourdough Bread