The process of rejuvenating a neglected culture of wild yeast and beneficial bacteria, typically used in bread making, often involves consistent feeding with flour and water. For instance, if a culture has been stored in a refrigerator for an extended period, it may exhibit inactivity and require multiple feedings to regain its characteristic rise and fermentation activity.
Revitalizing this culture is essential for producing leavened bread with a distinctive tangy flavor and chewy texture. Its historical significance lies in its long-standing use as a traditional leavening agent, predating commercially produced yeast. Successfully restoring its vitality offers a natural alternative to synthetic ingredients and contributes to artisanal bread production.