Reviving a 2-YEAR UNFED Sourdough Starter
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- Опубліковано 28 вер 2024
- I left my sourdough starter in the fridge for two years without feeding it, then I tried to bring it back to life! Hope you enjoy the video. In essence, you’ll learn how to activate a dehydrated sourdough starter.
Here’s my guide to making a sourdough starter from scratch in under one week: • How to Make a Sourdoug...
Here’s my tutorial for a beginner-friendly sourdough bread: • Medium Hydration Sourd...
Here’s how I made this starter from scratch two years ago: ua-cam.com/video/Sqp5CQnN38k/v-deo.html
This video is actually a really good test for those who purchase dried starter packs. The instructions on those starter packs state that it can take up to seven days to activate their starter. I guess that's their defense against refund claims. Before I knew any better, I actually purchased those starter packs. A new starter from scratch is ready in seven days. That's a rip-off. The real test is basically the same thing that you said early in this video that it should bubbly and active and doubling in size in under seven days, but in reality even with your two year old dried starter it was ready within 48 hours. Anyone who has ever intentionally dehydrated a very active starter to a bone dry state and then a month later tried to reactivate it knows from experience that it's easily ready within 48 hours. This is an absolute indictment against those dried sourdough starter scammers.
I did this as well after two years but mine was still a wet starter. It took about 5 days to get it going but it did revive and is a very strong starter again.
That was interesting in several ways. whenever I have revived dry starter, it's always taken a few feedings to get it that active. but I think I'm starting out with a much smaller amount than you are using here.🙂
I have dry SD starter in fridge, now I know how to revive it. Thank you so much Grant.
Great to know. I panic if I don’t strengthen my starter at least every two weeks. Thank you for sharing
I had a starter that was in the freezer for 4 years, I couldn't get to come a live, but with adding hot water glass and keeping inside microwave it just jumped up. So thanks for video.
That’s great!
I did the same with a 8 month starter…took 3 days…I wonder if we should be searching pyramids for ancient starter.
That was cool! Is that a two year old Carter
how can one tell if the revived starter is the old one and not newly created
Hmm. It doesn’t really matter at the end of the day, but if the starter revives in less than 6 days, it probably got some help from the old starter. If it takes longer than a week, it might as well have been a brand new one.
Can't lie. "Crumb shot" made me giggle.
SO, my question is.. if it hadnt started to double up in size in the microwave by the 24 hour mark.. what would have been the next steps? you said youd give it up to a week.. but what would you do during that week in trying to revive it?? Just weigh it every day , then add that much water ? You didnt add flour until after it started to double up... . so if it never starts to bubble or NO sign of life in the 12-24 hour marks.. just keep adding water until it does, or end of 7 days ?? If I understand you right... if ya feed it flour before signs of life, then basically your just starting a new started over in same jar with the old dead stuff still in it & mixed in.. right??
You're lucky your container doesn't seal so well, dried out is preferable to what I found after only a year in a properly sealed container. Deliberately drying out starter is a good way to make a "backup".
My well sealed starter grew some mould, so I ended up reviving it from some dried out flakes I had kept deliberately.
Did you sterlize the flour you used with the dried up starter? Just wondering if its possible, Since you back so much sourdough bread, if you didnt just have a New starter take off fast from either the rye flour or the bacteria/wild yeast in the air in your home?
I had frozen discard over 1 yr old. I am on day 6 and nada. Trying to warm it up. It should be doing something by now!
Its also been two years since you’ve cleaned your fridge out 😉
I have a sour dough starter in my freezer for a few years. I am going to try to revive it. Thanks
How does one make sourdough more or less sour? i would like to have a reeealy sour loaf.
Ok - that is amazing! As I split my time between a mountain cabin and a city home, I can leave my starter in the fridge up to 3 weeks - I’ve often fretted if I should freeze for such a long time - now I’ll never fret again. 2 years - WHO KNEW!!! Thank you, it’s a first!!!
Grant, thanks for your video. Sourdough starter sure last a long time. 2 years without any feeding is a long time, anything else would have been dead or rotten by then, and I was worried about letting my starter stay in the fridge for a couple of weeks while we go on vacation.
Why do this???
Wanted to know how it smells when you you activated it?
I think it smelled very normal! Not too acidic.
You’re the best!!! Thank you for sharing this Grant!! I came to visit my daughter and took some of her old starter from the fridge and I got scared I was not able to make bread with i, but after watching your video I didn’t gave up and you where absolutely right:) I do your recipe for basic sourdough loaf and it comes out perfect every single time! So easy and so delicious, everyone loves it! ♥️🥖
Wow! Who'd a thunk it?? LOL! I just made a new batch of Rye starter and boy that stuff (Rye, whole grain) REALLY makes the best starter! I literally used ALL of the other starter I had made (a couple weeks ago) from some cultures I bought . While it worked and became a starter, I am actually just now letting my dough, after first bulk fermentation come to room temp before next steps. However, I had to make a new starter as I used what I had on this batch of dough. I didn't clean the jar and there were some remnants left, but started from scratch with the Rye and I cannot believe how active it became 24 hours! Anyway, as always, thanks Grant, I really enjoy your videos! I am learning the tricks for making bread, especially sourdough at high (4800 ft) altitude. It's an education!
WOW! You’ve got me beat! Mine was in the back of my fridge on the bottom shelf for like a year & a half! Lol It hadn’t dried out yet & there was NO mold, just the light layer of protective hooch on top of what I call sludge, thank goodness! I scooped out enough for two jars (just in case one doesn’t work). I’m now on day two of feeding them Dark Rye flour & water, hoping to see some good action in the morning so I don’t have to start all the way over! Thanks for sharing this! I’m going to dehydrate some of my active starter on purpose so I’ll always have a back up & some to share with family & friends! 😍
Nice. I use a Weck Jar filled with hot water in the microwave …. I put the glass lid on the Weck Jar. It makes for a great proving box. Works great. Thanks for the video..!!
I have a starter in the fridge now for about 2 weeks as I wanted to give up on sourdough. I am thinking I might be able to bake with it whenever I am ready too! No discard and only great bread! I like using organic rye flour, it seems more responsive to me. Thanks for your informative videos!!!
Hi, Grant. Do you have any recipe on tangzhong sourdough bread ?
What was in the jar before you put the starter in?
I've always understood that metal utensils should never touch sourdough starter, so was surprised to see you stirring with a metal spoon/knife and also putting a metal lid on it. Can you clarify for me?
Metal is fine to mix the starter with, just don't store the starter in a metal container.
I wonder if the fact that it actually dried up completely helped preserve it for such a long time (would you have had the same results if it was still liquid?).
Many yeasts become dormant when they are dried, and can survive for very very long periods
4,500-5,000 years, evidently.
Beyond the usefulness of the explanation itself, I gasped my mouth at how ingenious the rubber method was and how such a simple solution never popped in my head before. 😂 I'm gonna test this with a sourdough i forgot in a dark cupboard for probably more the two years, hopefully with time it'll work even if it wasn't in the fridge. 🤞
Did it work?
@@Toydota not on the cupboard one, but i had also another from the fridge (that i hadn't fed in a little more than 2 years) and it worked on that.
Being a boring scientist I have to ask, did you try a "control"? That is, similar jar, 50ml water, 50g flour, mix thoroughly and in the microwave. If the control works as well then, hey, super quick fresh starter!
That would have been interesting to show! I did not, but as someone who has made about 8-10 starters before, there’s no way it would happen that fast. I wish it were possible though!
@@GrantBakes Thanks for the reply. I remember my sourdough organic rye starter was bubbling on day two - am and pm feeds. So I'm trying my suggested control test, though it's a different environment. No visible activity after 24 hours but one bubble after 28. Japan countryside air, though I suspect much of the wild yeast is in the rye.
At 30hrs I added 50g strong white non-organic supermarket flour and 50g water. After a further 5hrs it's already risen 25%! Baking tomorrow.
By the following morning the starter had tripled in size so I baked a perfectly good white loaf.
I bought Emmer flour to make a starter. Within 24 hours I had bubbles. It seems like a super wheat. I have a few different starters. My Amish is a great one, also started another one with camel milk and another with Donkey Milk.
Wow. I've never heard of an Amish starter and my last name is Yoder.
@Grant Bakes it may just be a random recipe but when I seen directions somewhere online for an Amish sour dough starter, I made it. I just made my most beautiful loaves of bread that I made so far, made with fermented strawberry water.
@@Luvmygoats Nice! Sounds interesting.
I found another starter and learned it from Elliott Homestead. It's called a dry starter but not dry like u think. There's no feedings to keep it alive until your down to like 10g. Then u refresh. It stays in fridge, when u bake, u take 1-2T. Of ur starter, mix with flour & water, cover, then when bubbly, use what's needed for recipe.