Hi Dale, if your starter is showing no signs of mold or pink/orange tinge then it is certainly safe to revive for baking. However, in order for your starter to perform well in your baking you'll likely need to give it a few days of twice a day feedings at room temperature to improve its activity level and aroma. Once your starter is doubling within about 6-8 hours after a feeding and has a pleasant aroma, then it should be good for baking. I wouldn't recommend using the discard after the first feeding post refrigeration, since the starter isn't likely to add much in terms of flavor or rise after such a lengthy stay in the refrigerator. In addition, I would encourage you to give your starter at least a few hours at room temperature after a feeding and before returning it to the refrigerator. You want to see the starter begin to bubble before you put it in the refrigerator, which will help ensure that some fermentation is allowed to take place before the starter cools off in the fridge and becomes relatively dormant. 

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