How do I revive a sourdough starter that has been in the fridge?
Give it two or three daily feedings at room temperature before you mix a dough. Feed it 1 part starter to 5 parts flour and 5 parts water, or 1:10:10 if it has not been fed for a long time, which the book recommends for an old starter because the lower inoculation gives the microbes a cleaner environment to regrow in. Once it grows reliably and smells pleasantly sour 6 to 12 hours after feeding, it is ready.
Answered by Hendrik, The Bread Code
From the book
You can change your starter type by just adjusting the feeding ratio of how much flour and water you use. I frequently change my starter type from regular to liquid and then back to a stiff starter. After changing the environment of your microbes, apply feedings at the same ratio over a couple of days so that they can adapt to the new environment. I typically see changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per day, to see a stronger effect. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life.
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