1. Assess Your Starter’s Current State: Begin by observing your starter. Does it have any bubbles? Does it smell sour, yeasty, or like nail polish remover (a sign of too much acetic acid)? Is there a layer of dark liquid (hooch) on top? This initial assessment will help you understand how much work is needed. If there’s a lot of hooch, pour it off before proceeding.

2. Discard Most of the Starter: To give your starter a fresh start and concentrate the yeast and bacteria, discard all but 1-2 tablespoons (about 15-30 grams) of your existing starter. This might feel wasteful, but it’s essential to prevent over-acidification and give the remaining microbes plenty of new food.

3. Feed with Fresh Flour and Water (1:1:1 Ratio): To the remaining 1-2 tablespoons of starter, add an equal weight of fresh flour and filtered water. For example, if you kept 20 grams of starter, add 20 grams of flour and 20 grams of filtered water. This 1:1:1 ratio (starter:flour:water) is a common and effective feeding ratio for revival.

4. Mix Thoroughly Until Combined: Using a rubber spatula or spoon, mix the starter, flour, and water thoroughly in a clean glass jar. Scrape down the sides of the jar to ensure all the flour is incorporated and there are no dry pockets. The mixture should have the consistency of a thick pancake batter.

5. Mark the Starting Level and Cover Loosely: Once mixed, mark the side of the jar at the level of the starter with a rubber band or a marker. This will help you easily track its rise. Cover the jar loosely with its lid or plastic wrap, allowing air to circulate but preventing it from drying out.

6. Place in a Warm Spot and Observe: Find a warm spot in your kitchen, ideally between 70-78 F (21-25 C). This temperature range is optimal for yeast and bacteria activity. Avoid direct sunlight or cold drafts. Observe your starter over the next 12-24 hours. You should start to see small bubbles forming, and the starter should begin to rise past your marked level.

7. Repeat Feeding Every 12-24 Hours: Continue feeding your starter at the 1:1:1 ratio every 12-24 hours, or when it looks very bubbly, has risen significantly, and is just starting to fall back down. This consistent feeding schedule provides a steady supply of food, encouraging vigorous activity. You’ll know it’s getting stronger when it consistently doubles or triples in size within 4-8 hours after feeding, forming many bubbles and smelling pleasantly sour and yeasty.