Update: I thought my sourdough starter was dead for sure after a trip to Chicago

I left my starter in the fridge for a full five days while I was out of town, and when I got back it looked totally flat with a layer of dark liquid on top (you know, the hooch). I was convinced I'd killed it and almost tossed the whole jar. My buddy told me to just stir it in and feed it anyway, so I did, feeling pretty silly. Two feeds later, it was bubbling like crazy and doubled in size in just a few hours. I guess that old saying about starters being hard to kill is true, even when they look really bad. I baked a loaf with it yesterday and it was the best rise I've gotten in months. Has anyone else brought a starter back from what looked like certain doom?

3 comments

3 Comments

tara79326d ago

That hooch is basically starter life support.

-1

clark.alex26d agoProlific Poster

You know, tara793 might be onto something calling it starter life support. I tried making my own once and it tasted like someone tried to ferment a gym sock. It kept me going, but just barely. Makes you respect the real stuff a whole lot more, doesn't it?

michael_jenkins3926d ago

Nah, it's a solid first step. Gets the job done and teaches you the basics.