Hi Rosanna, it sounds like you should start by letting your starter thaw. Once it's at a useable room temperature, follow the instructions outlined in this video on our website to get things going if it's a start from King Arthur Flour. If it's a starter that's already been taken care of for a while, you can start with regular feedings as outlined in this recipe here. If you have any other questions, give our Baker's Hotline a call: 855-371-BAKE(2253). We're here to help! Kye@KAF

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