My sourdough starter completely died on me last Tuesday

I left it on the counter while I went to visit my sister for the weekend, and our heat kicked on way higher than normal. Came back to a gray, watery mess that smelled like old paint. I tried feeding it twice a day for three days straight, but it never bubbled again. Anyone have a good method for reviving a starter that's been cooked, or is it time to just ask my buddy in Portland for a new scrap of his?

3 comments

3 Comments

lewis.charlie3mo ago

What temp did it actually get to?

robin_foster125d ago

A few weeks ago I would've said just toss it, but @kai_west is actually right about the rye flour - that stuff is basically magic for dead starters. Try a 50/50 rye and warm water feed and see if it perks up in a day or two.

kai_west3mo ago

Ugh, that heat death is the worst. Have you tried using a bit of whole rye flour for the next few feeds? It can sometimes kickstart a stalled starter better than all-purpose.