Reviving a sourdough starter after long-term storage in the fridge requires careful attention to feeding and maintenance to restore its activity fully. One essential method is ratio feeding, which commonly uses a 1:10:10 ratio—this means feeding 10 grams of starter with 100 grams of flour and 100 grams of water. This balanced feeding helps stimulate the natural yeast and bacteria, encouraging them to become active again after dormancy. When bringing back a starter that has been refrigerated for five weeks, it is crucial to observe its condition first. Signs of mold indicate that the starter may need to be discarded, as mold can be harmful. However, a layer of liquid (hooch) on top is normal and can be stirred back in or poured off. Avoid disposing of sourdough starter down the drain to prevent clogging and environmental waste. Instead, discard excess starter into the compost or use it in recipes like pancakes or crackers. Feeding should be done consistently once the starter shows signs of bubbling or rising, typically every 12 to 24 hours at room temperature. Revived starters regain their leavening power when maintained with regular feedings, enabling you to bake flavorful sourdough bread. By following these guidelines, bakers can successfully reawaken their sourdough starters, ensuring the natural fermentation process produces tangy, airy bread with a robust crust. This method supports sustainable baking practices and reduces waste while maintaining the health and vigor of the sourdough culture.