PSA: My sourdough starter died after I left it in the fridge for 3 weeks

I had a good starter going for about 6 months, fed it every week, made great loaves. Then I got busy with a work trip and left it in the fridge for 3 weeks without feeding it. When I pulled it out, it had a pinkish liquid on top and smelled like nail polish remover. I tried to revive it with two feedings, but it never came back. Has anyone else lost a starter that way, or is there a trick to saving one after a long neglect?

2 comments

2 Comments

raymartin19d ago

Four days should be about the limit before you start seeing problems. I have a starter I've kept alive for almost two years now and I've been through this EXACT thing. That pink liquid means bad bacteria took over, not just the hooch. Once it turns pink, you're done. You can try scraping off the top layer and taking a spoonful from the bottom, but honestly your chances are slim. Next time if you know you'll be gone more than two weeks, just dry some of your starter on parchment paper and crumble it into a jar. That way you can rehydrate it later and you'll be back in business in a day or two. Or you can just freeze a tablespoon of it in a ziploc bag, that works too.

zara_perez6219d ago

Agree 100%. Pink is game over, don't waste your time trying to save it.