Shawna--don't fear. It sounds like you can still save your starter. If your starter sits in the fridge for too long between feedings, it will develop a thick layer of liquid on top, will smell very strong, and will be sluggish (not produce any bubbles). It usually takes longer for a starter to reach this point than three days, but every sourdough starter is different; it is made of living organisms that react to its unique environment. It seems like your starter was particularly needy, but you can go ahead and pour off most of the liquid, throw away all but 1 cup of the remaining starter, and feed with 1/2 cup water and 1 cup flour. If the starter is still good to use, it will begin to bubble after a few hours. Discard about half at this point and feed it again with the same amount. Let it sit for another 2 to 4 hours and then you can use in a recipe or refrigerate it. Keep in mind, if your starter has any mold or develops a pink or orange color, you should throw it away entirely. A sour, alcohol-like aroma is typical, but if the odor is very pungent, it may be time to start again! There is an entry on our blog that shows photos of what a smelly but still-ok-to-use starter looks like called "From neglected starter, a wonderful loaf of bread: Forget and forgive," which can be accessed here: http://bit.ly/1BZ8gTg Good luck reviving your starter and happy baking! --Kye@KAF

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