Don't panic—your starter is probably much tougher than you think.

One of the most common questions we hear is:

"My fridge accidentally froze my starter. Is it ruined?"

Or...

"The power went out overnight. Do I need to throw my starter away?"

The good news? In most cases, your sourdough starter can recover just fine.

If Your Starter Froze

Sourdough is surprisingly resilient. Wild yeast and beneficial bacteria can often survive freezing.

Here's what to do:

1. Move the jar to room temperature and let it thaw naturally.
2. Don't microwave it or use hot water to speed up the process.
3. Once fully thawed, stir it well.
4. Feed your starter as you normally would.
5. Give it 1–3 feedings to wake back up.

It may seem sluggish at first, but many starters bounce back beautifully after a couple of feedings.

If Your Fridge Lost Power

How you handle it depends on how long the power was out.

Less than 24 hours

You're usually in great shape.

Simply return the starter to the refrigerator or give it a feeding if it's due.

24–48 hours

Your starter may have warmed up and become active.

Look for:

• A layer of hooch (gray or brown liquid)
• A sour or yeasty smell
• Bubbles

These are all normal signs that your starter is hungry.

Stir or pour off the hooch, discard as usual, feed, and allow it to become active before refrigerating again.

More than 48 hours

If the starter remained cool most of the time, it's often still perfectly fine.

Give it a feeding and watch how it responds over the next day or two.

Most starters recover with regular feedings.

When Should You Throw It Away?

Most starters are surprisingly forgiving, but there are a few signs that mean it's time to start fresh.

Discard your starter if you notice:

❌ Pink or orange streaks

❌ Fuzzy mold

❌ A rotten or putrid smell (not just sour)

If you don't see these signs, there's a very good chance your starter can be saved.

How to Wake Up a Sluggish Starter

If your starter isn't bouncing back right away:

• Feed every 24 hours.
• Keep it between 75–80°F (24–27°C).
• Use filtered water if possible.
• Be patient—it may take a couple of feedings to regain strength.

A Little Patience Goes a Long Way

Sourdough has been passed from baker to baker for hundreds of years because it's incredibly resilient.

A frozen starter or a brief power outage doesn't usually mean the end of your baking journey.

Give it warmth, fresh flour, water, and a little time—and chances are it'll be bubbling happily again before you know it.

Happy baking!

– The My Rustic Roots Team 🍞