Hi Mari - Take the starter out of the fridge, discard all but 4 ounces, and feed it as usual with 4 ounces water and 4 ounces flour. Let it rest at room temperature for about 12 hours, until bubbly. You may be able to use it at this point. Or repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. If you are like me (neglectful!) I am sure to pull my starter out to the frig at least 3 days in advance and feed several times before using in a recipe. It is not uncommon for my starter to go for weeks without seeing the light of day so I plan on at least 3 feedings. To increase your starter, simply feed the starter without discarding or increase what you feed the starter while remembering to feed in equal amounts of water and flour. Pj has another great blog called Maintaining your Sourdough Starter. I encourage you to take a look! Elisabeth@KAF

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