Hi Kristie, as long as you're not seeing any mold or pink/orange streak or hue, it's definitely worth a shot. I would pour off any dark hooch (liquid on top), and then start feeding twice a day at room temperature according to our sourdough starter maintenance routine. Nothing may happen for the first 24 hours or so, but if there are still some living organisms in there, it should start rising predictably within 3-4 days. If you'd like to use up less flour during this revival process, you could consider maintaining a smaller starter, at least until it begins to rise well. Keep feeding at room temperature until it's doubling in size reliably and has a pleasant aroma. I hope this helps! Let us know how it goes. 

Barb

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