My sourdough starter has been hibernating in the back of my fridge for months, but today just seemed like the right day to release it from the bonds of coldness and bring it back to life.
First off, I had to pour off the "hooch," the greyish clear liquid that pooled at the top. It smells very alcohol-y. From what I've read, it supposedly doesn't harm your starter. I'm going with that.
Next, well to be honest, I couldn't remember. I had to dig through my very disorganized pile of printed recipes to find my sourdough bread notes.
Ah, yes, next you measure 50 grams of sourdough starter into a clean jar. I use Weck, on recommendation by The Perfect Loaf.
Then add 100 grams of a mixture of 50% dark rye flour and 50% all purpose white flour, which I keep in a handy Ziplock bag. And lastly 100 grams of lukewarm water.
This is how it's looking now.
Sometimes it helps to give it a boost with some warmth, to speed up the fermentation process. My stove is the perfect place for this today because I have a pot of beef bone broth simmering away. So, I placed my little Weck jar of sourdough starter on the corner of my warm stove. I am hoping a few bubbles start to form soon. This will be the tell-tale sign that it's still alive.
I've been through this whole bringing-your-sourdough-starter-back-to-life thing and it's worked before. Here's hoping I'll be baking a fresh loaf of sourdough bread soon!
UPDATE: It worked!! Check out how it looked throughout the day (and night!)...