Hi Jennifer! I'm not quite sure what a 1955 starter is, but assuming it's a mature starter similar to the starter we sell, then your starter should just need a few feedings at room temperature to get it nice and active and ready to add to your baking, and the discard should be ready to use immediately. Our normal starter maintenance routine consists of twice a day feedings at room temperature and at least once a week when you store your starter in the refrigerator. A typical feeding looks like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) unbleached all-purpose flour. Look for your starter to be rising predictably after a feeding, and to have a pleasant aroma as good signs that you have successfully revived it from its travels. A starter is typically considered "ripe" when it's at its peak of rising, or just beginning to fall, after having been fed at room temperature. 

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