Hi Anne, it's definitely worth a shot! Try first developing this as a stiff starter by feeding the 20 grams of dough with 20 grams of water and 40 grams of flour. I would feed it twice daily at room temperature for a few days to stabilize the starter, and then you could either continue maintaining it as a stiff starter or convert it to a liquid starter by tearing the stiff starter into small pieces and mixing it with 27 grams of water until it reaches a uniform consistency. This is easiest to do with a stand mixer on the lowest speed with the paddle attachment, but if you don't have a mixer the stiff starter should gradually breakdown in the water if you let it sit for a while and then stir it. Once you convert it to a liquid starter it may need a few feedings at room temperature to get comfortable with its new hydration, but I suspect it will rebound quite nicely! Barb

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