Hi Jeanette, I'm sorry I wasn't able to answer your question in a more timely fashion! A mature starter can last for quite a long time in the refrigerator, so I suspect your starter is just fine, but in need of some revival feedings at room temperature to bring it back to full vitality. The dark liquid and vinegar aroma are just signs that it is in need of feeding, and doesn't at all indicate that your starter has been damaged by its time in the refrigerator.

If your brother maintained his starter with whole wheat flour, but you'd prefer to maintain a white flour starter, you might want to start feeding your starter whole wheat flour and then gradually transition to feeding entirely with unbleached all-purpose flour over the course of 4-5 feedings. Here's the feeding and maintaining routine we recommend, but there are lots of ways to maintain a sourdough starter, so it's quite possible your brother was following a different routine. In any case, twice a day feedings at room temperature are just what the doctor ordered for a starter that has been neglected in the refrigerator! Loof for the starter to double in size within 6-8 hours after feeding, and have a pleasant aroma, before you attempt to bake bread with it. If your anxious to start baking, you could try some of our discard recipes in the meantime. 

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

Barb

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