I made a starter well over a year ago that I use on average every 2 weeks, keeping it in the refrigerator in between. It has always been healthy and started right up, every time. I recently got busy and was unable to touch it for 6 weeks... It was not discolored but smelt more sour than usual and is not rising yet after 2 days of feeding/discarding/feeding. It just seems like flour paste... Patience? Or panic?

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