1. Assess Your Starter’s Condition: Check for mold (discard if present). If it smells acidic, has hooch, or isn’t bubbling, it’s a good candidate for revival. Pour off any dark hooch.

2. Start with a Small Amount: In a clean glass jar, place about 20-30 grams (1-2 tablespoons) of your sluggish starter.

3. Feed with Equal Parts Flour and Water: Add an equal weight of filtered water and an equal weight of flour to the starter. For example, if you used 20 grams of starter, add 20 grams of filtered water and 20 grams of flour (a 1:1:1 ratio).

4. Mix Thoroughly: Using a clean spoon or spatula, mix the starter, water, and flour until there are no dry spots and the mixture is smooth. Scrape down the sides of the jar.

5. Mark the Level and Cover Loosely: Mark the initial level of the fed starter on the outside of the jar. Cover the jar loosely with a lid, plastic wrap, or a clean kitchen towel.

6. Find a Warm Spot and Observe: Place the starter in a warm spot, ideally 75-80 F (24-27 C). Observe for 4-12 hours for it to double in size, become bubbly, and smell yeasty and slightly acidic.

7. Repeat if Necessary: If after 12 hours the starter hasn’t doubled or shown significant activity, discard most of it (leaving 20-30 grams) and repeat steps 3-6. Continue until it consistently doubles within 4-8 hours.