Hi Darrell, if this is a mature starter that you've been storing in the refrigerator for an extended time it may take a few days of twice a day feedings at room temperature to bring it back to full vitality. Ideally you want to replenish your starter when it's at its peak of rising, or just beginning to fall, which will keep the yeast activity high. Allowing the starter to collapse significantly between feedings can lead to more sluggish yeast behavior. If you find your starter is falling a lot between feedings you can adjust the rate of fermentation by offering it a relatively larger meal (more water/flour, as compared to starter), which tends to slow down fermentation. For example, you could try feeding twice a day with a 1 part starter : 2 parts water : 2 parts flour ratio, by weight, or even 1:3:3. If you're feeding your starter according to our recipe, 1:2:2 would look like: 1/4 cup (2 ounces, 57g) starter + 1/2 cup (4 ounces, 113g) water + 1 scant cup (4 ounces, 113g) flour. Keep in mind that room temperature also plays an important role in the rate of fermentation, so if it's getting warm where you live, you may want to feed your starter with cool water to further slow down fermentation. The goal is to find a room temperature feeding routine that fits with your schedule and allows you to replenish your starter when it's at its peak, or just beginning to fall.

I hope this helps! Let us know how it goes. 

Barb

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