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Sally, I can't tell you how many times your starter recovery post saved my sourdough

Veteran Member
5982 posts
Joined: Dec 9, 2005


Posted to Thread #29922 at 1:33 am on Oct 17, 2017

Thank you!!! (Apparently I'm a neglectful sourdough mom.)

(from David, at Dan Lepard’s Appreciation Facebook page)

For 7-10 days, discard all but a small spoonful of the starter, and feed the starter by adding 70g organic rye flour + 100 g water. Keep it out in the kitchen, not in the fridge.

After the 7-10 days, reverse the refreshment proportions to form a dough: 175g organic rye flour + 125 g water. After 12 hours, bake with as much as you need, by either adjusting your bread recipe to compensate for the thicker starter, or refreshing it again at the hydration level called for in the recipe. Freeze small portions of the thick starter for future use.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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