I neglect my starter with fair frequency. It is the same recipe my Mom uses, from Sunset's Book of Breads, 1972-ish edition; it uses milk to get going - I know I'm not a purist but it is SO delicious, best English muffins ever... I guess with milk that lactic acid never lacks! I find that as long as I leave it in the fridge and pour off the dark liquid, it gets going again quite rapidly. I killed it once by stirring in the dark liquid. Oops. I'll be getting it out this weekend to make sourdough cinnamon rolls for Easter. Yum!

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