How To Reset and Refresh Your Sourdough Starter

If your starter has been neglected or needs a boost in activity, follow this "reset" method to restore its strength and balance its flavor.
The Ingredients
25g Active Starter (discard the remaining)
50g Bread or All-Purpose Flour
50g Warm Water (78-85 degrees F)
The Process
Discard and Mix: Scale out 25g of your existing starter into a clean bowl and discard the rest. Add 50g of flour and 50g of warm water. Mix thoroughly until no dry flour streaks remain.
The Jar Transfer: Move your mixture into a clean 16 oz jar. This specific size allows you to easily monitor the rise and fall of the culture.
The Pressurized Start: Secure a ring lid onto the jar and tighten it completely. Let the starter sit in a warm spot for approximately 4 hours. This initial seal helps maintain a consistent internal temperature and moisture level.
Vent the Gases: After 4 hours, loosen the lid slightly. This allows the carbon dioxide produced by the active yeast to escape safely while still protecting the starter from drying out.
Observe the Growth: Your starter is ready to use when it has doubled (or tripled) in size and appears bubbly and mousse-like.
Pro Tip: Use a rubber band around the outside of the jar to mark the starting level. This gives you a clear visual of exactly how much your starter has grown!