How to refresh a sourdough starter
One of the most confusing aspects of sourdough is the maintenance and feeding of a starter. Often the feeding regime is complicated and convoluted. in the end rather than write out another set of instructions I decided to make a short video on how to refresh a sourdough starter .
Once your starter is established, transfer it to a clean, sterile jar and keep it covered, but not airtight, in the fridge at about 5°C/41°F and feed it every two weeks or so. To feed, remove it from the fridge and mix in the flour and water as before, and remember to cover and leave in a warm place for 6–8 hours until the yeasts are established and the starter is bubbly. Return it to the fridge.
On rare occasions, a starter can get bacteria in it from elsewhere and will smell horrible or the bread may taste unpleasant. This happens when the bacteria that have occupied your starter are not the right kind, and the lactic acid, which makes the starter inhospitable to other organisms, hasn’t got going or the acidity has dropped.
Discard it and start again, moving the location of your culture to a different room.
In the meantime here is a video that simply explains how to refresh a sourdough starter.