Reviving your Sourdough From the Fridge - From almost Dead to Super Active

In this video I am showing you how to revive your sourdough after storing in the fridge for multiple weeks. Don't worry, your sourdough did not die, but it is likely very sour because of all the lactic acid created by the bacteria. A too sour starter is not good for baking, the sourness will damage the gluten structure of your bread and your bread will likely turn out flat. To revive it, simply take a very small part and feed it again. Take 1 gram out of your jar, mix it with 50 grams of water and 50 grams of water. Wait for a day, you should see some activity again. Repeat the same process again 24 hours later, this time with a 1:1:1 ratio. Monitor your sourdough, does it increase in size in around 5-6 hours? If it does, it is ready to be used. Else repeat the process twice per day until your sourdough is active again.