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Thought my starter was dead for good, then a 3 day feeding schedule brought it back
My sourdough starter sat in the back of the fridge for close to two months and turned gray with a layer of dark liquid on top. I was about to toss it and start over, but my neighbor said to just pour off the liquid and feed it twice a day with equal parts flour and water for three days straight. By day two it was bubbling again and by day three it doubled in size in about four hours. The big change was ditching the fridge and keeping it on the counter at around 75 degrees while I revived it. Now I want to know if anyone has brought one back after even longer, or is nine weeks about the limit before it is really gone?
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