Part 3 of 3 | Reviving an Inactive Sourdough Starter — Fully Revived & Tripling in 4 Hours

Welcome back! This video is the final update in my experiment reviving a sourdough starter that sat in the fridge for almost 3 months.

Hi, I’m Noris — the Kung Fu Baker.
After 9 days of consistent feeding and observation, I’m happy to report that this starter is now tripling in size in under 4 hours, which is exactly what I look for before baking my normal batch of 4 to 6 dozen loaves (about 32 kg of dough) by hand with confidence.

When you’re baking at this scale, a sluggish or under-fed starter isn’t just inconvenient — it’s costly in both time and ingredients. That’s why I hold my starter to clear, measurable benchmarks before it ever touches dough.

In this update, I show:

How the revived starter compares to my regularly maintained starter

Why “just doubling” isn’t enough for consistent bread baking

The temperature conditions that supported strong fermentation

How long it can actually take to revive a starter that’s been dormant for months

If your sourdough starter lives in the fridge and only gets fed right before baking, this video will help you understand why your bread may be inconsistent — and how to fix it.

👉 If you haven’t watched the first video in this series, I recommend starting here:
Part 1 of 3 | Reviving an Inactive Sourdough Starter (After 3 Months in the Fridge)

Most baking problems aren’t dough problems — they’re starter management problems. A properly fed, strong starter makes everything downstream easier to troubleshoot and far more consistent.

If you have questions, leave a comment below.
As always — happy baking!

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