Hi! I’ve had some sour dough starter in my fridge, sealed, and unfed for over a year. It was a healthy starter to start and used in an industrial kitchen. Yesterday I poured off the light grey liquid and rinsed off the grey smudge that covered it. I fed it. It doubled within hours. I’ve been feeding it regularly since. It currently floats. It smelled rancid (vinegar?) at first but has started to smell milder (but not great). Is it safe to use?

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