I've been so busy and neglected my sour dough starter. It's been in my refridge, unfed for many months. I honestly can't remember the last time its been used. It smells sour, not rancid (is there a difference?). The liquer is golden, not black. Should I give it a go? How can I tell if its still good or bad?
Dump the hooch, then get it on a feeding schedule and see how it reacts. You should get a good idea after a couple of days.
I think there's a difference between sour and rancid smells. Sour smells okay. Rancid makes me want to gag.
Stir the hooch in and re-feed. I would imagine at absolute worst the old starter won't respond.
I had a feeble starter which I had in the fridge. I found this sight
http://www.breadtopia.com/sourdough-starter-management/. He shows how to revive almost any starter. I followed his instructions. It worked.
shawnamargo
Thank you all for responding to my starter plea. I fed my starter, it was very thick and pastey like with a good sour aroma. I guess time will tell and I'll let you know how it goes.
The breadtopia site was inspiring... so are all the great bakers at The Fresh Loaf. I'm looking forward to some great sourdough bread... I'll keep you all posted on my success or lack of.
laellis
Good luck, Mini
Well, yesterday I stirred in the hooch and fed my old starter. It was a quiet day and not much happening. This morning the starter still smells nice and sour but is full of air bubbles. How long would you suggest I wait before using it?
Thanks