My sourdough starter went totally flat after a weekend away

I left my starter out on the counter for two days while I visited my sister in Albany. When I got back, it was a sad, gray puddle with zero bubbles. I panicked because I had a big order for six loaves due that Tuesday. I tried feeding it twice a day with warm water and whole wheat flour, but it just sat there. My friend, who runs a bakery in town, told me to try a spoonful of rye flour and keep it in my oven with just the light on for warmth. After about 36 hours, I finally saw a few tiny bubbles. It took three more feeds to get it strong enough to use. I had to push the order back a day, but it worked. Has anyone else brought a starter back from the brink like that? What's your go-to rescue method?

2 comments

2 Comments

simon_sanchez581d ago

That rye flour trick from your baker friend, does it work on starters that have gone completely liquid too?

morgan5121d ago

Did you try feeding it less water?