I had a great sourdough starter that began as a King Arthur purchase, but it embarrasses me to admit that I recently ignored it for about four months. I was ready to reorder from KA and start over, but the "dead" starter in my fridge still smelled good and had dark amber whey (not pink or purple) that I discarded. With no expectation of revitalizing the starter, I went through the feeding process and saw a few bubbles after an overnight stay in room air. No expansion, just bubbles. I repeated the feeding process three more times over a 48-hour period. At the end of that time, the starter was frothy with bubbles and had more than doubled in volume and had that indescribable elastic "spoon feel" and the aroma of great sourdough starter. Feeding it after such a long time of neglect should not have worked, but it did. It must have had great genes!

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