I have maintained a sourdough starter for 55 years. When it was given to me shortly after I was married, I was told it had been going continuously for 100 years. Naturally, I would NOT throw this out, despite the fact it had been sitting in my frig unused for many years.

My daughter-in-law got the sourdough bug and I wanted to pass this on to her. I set about feeding it daily for a number of days -1 cup water and 1 cup flour- and setting it in my oven with the light on for 12-14 hours, just like I did in the old days. After doing this for several days, I let it rest in the frig for a few days (the rest was really for me). Now I am ready to start up again.

It only took a two or three feedings before I started getting bubbles in the starter, usually even before I was finished mixing in the flour. It has a wonderful tangy sourdough aroma.

I see the recipes today are starkly different than the 1970s. My starter has always been thin and has always had a fair amount of hooch, which I would stir back in. The challenge now appears to get this starter 1) thicker so it can be used in modern recipes and 2) reduce the volume so it is easier for me to maintain. I won't let it sit neglected in the frig for years ever, ever again!

I should mention it was neglected because I was diagnosed with celiac disease over 16 years ago and could not use it. Because it had been going so long, I just couldn't throw it out. So, the other thing I am doing is trying to slowly switch it over to a gluten free sourdough starter by feeding with sorghum flour instead of wheat flour and discarding. I am about to switch to KA gluten free bread flour for feeding and asking for help from another blogger here in how to attain my goals of reducing the volume (for ease and expense) and make it a thicker starter so my daughter-in-law feels like she can use it in her recipes.

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