I've got my fingers crossed for my starter! It's been neglected probably since spring in the refrigerator. The hooch was dark, but I shook it in, and it smelled okay, just more vinegary than normal. I just put half of the starter in the bread I'm making now for flavor. I'm not depending on it to rise the bread, though, and used regular dry yeast in the sponge. We'll see what happens! The other half is fed in it's newly scrubbed jar and covered with a dishcloth on the counter. I have high hopes it revives. I caught some pretty good wild yeasts with this one. Thanks for giving me that hope! :)

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