Method
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What you're looking at
A neglected starter typically has a layer of dark liquid (hooch) on top, a darker, denser layer on the edges, and smells sharply acidic — like old vinegar or nail polish remover. This is not a dead starter. It's a stressed one.
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First feed: the rescue
Pour off all the liquid and scrape away the discoloured outer layer. Keep just 20 g of the most active-looking starter from the centre. Add 100 g fresh flour and 100 g water (1:5:5 ratio). This larger feed dilutes the acidity and gives the culture room to recover. Stir well, cover loosely and leave at room temperature.
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Second feed (12–24 hours later)
Whether or not it's risen significantly, feed again at the same ratio. You should start to see some bubble activity. The smell should be shifting from sharp and acidic toward something more round and yeasty.
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Third feed onward
Reduce back to your normal 1:1:1 ratio (equal weights starter, flour, water) and feed every 12–24 hours. Most starters are back to full strength within 3–5 days. You'll know it's ready when it doubles reliably within 4–8 hours of a feed and smells actively sour and yeasty.
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The float test
Drop a small spoonful into a glass of water. If it floats, the culture is producing enough CO₂ to leaven bread. If it sinks, give it one or two more feeds and try again.
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Back to baking
Use your revived starter in something forgiving first — focaccia, pancakes or a simple flatbread — before committing it to a full country loaf. It lets the culture fully stabilise and gives you confidence the recovery is complete.
Baker's Tip
A pink or orange streak means bacterial contamination — discard everything and start fresh. But black, grey or dark liquid is just oxidation and acetone-smelling hooch. Salvageable.
