If your sourdough starter has been refrigerated for about three months without being fed, its condition really depends on a few factors. Here’s how to evaluate if it’s still good:
Check for These Signs of a Healthy Starter:
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No Mold
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If you see pink, orange, green, or black mold, discard it. That’s not safe.
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Smell
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A sour, tangy, vinegary smell is normal.
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If it smells putrid, like rotten cheese or decay, it’s gone bad.
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Hooch (liquid on top)
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A layer of grey or brown liquid (called hooch) is normal after long refrigeration.
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Just pour it off or stir it in, unless it smells off.
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Reviving Your Starter:
If there’s no mold and the smell is just sour or alcoholic:
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Scoop out a spoonful from the center (this is often better preserved).
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Feed it with equal parts flour and water (by weight is best — e.g., 50g flour, 50g water).
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Leave it at room temperature.
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Feed it again every 12-24 hours until it starts bubbling and doubling in size within 4-6 hours.
Bottom Line:
If there’s no mold or rotten smell, you can likely revive it. If you’re unsure, feel free to send a photo and I can help you assess it more visually.