Hi Cheryl, the feeding routine you're following doesn't sound ideal for reviving your starter because you're feeding it a relatively small amount of flour and water (which won't provide adequate nourishment). In addition, feeding your starter equal parts by volume of water and flour tends to result in a starter that is very liquidy in consistency and won't show the same kind of doubling in size we describe in our starter recipe and maintenance routine. While there are many ways to create and maintain a sourdough starter, I would suggest you try feeding twice a day at room temperature with feedings that look more like this: 1/4 cup starter + 1/4 cup water + 1/2 cup flour (this is the equivalent of a 1:1:1 ratio of starter:water:flour, by weight). The consistency you're looking for right after feeding is thick and pasty, but as the starter rises and ferments it should change to a thick pancake batter consistency. If your starter begins to rise predictably and doubles in size within 6-8 hours after a feeding, then you should be ready to start baking bread. 

In an earlier reply I suggested an alternative sourdough starter recipe you could try if this one fails to respond, but if your starter was fully developed when you refrigerated it, I'm hopeful this feeding routine will get it active again. 

Barb

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