I too let my starter sit from last November. It did come back to life just fine also. I like the taste, but it could be a little more sour, so maybe I will use your citric acid and see how that is. My issue is this: My dough just will not rise up, no matter when I make it. With fresh starter, or old starter, it increases in size in the bowls, but when I make the loafs, they spread out like yours, but just will not rise once in the hot oven. I have checked the tempature also and it is running correct. They taste fine, but are sort of this flat, oval loaf that is only about 2 inches tall in the very center. Can you help me with that? Thanks. Dori, if they rise well on the pan, but then don't rise in the oven, could be you're letting them rise a bit too long before baking. Try putting them in the oven when they're about 2/3 risen to where you think they should be - see if that helps. PJH

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