While I don't recommend it, last week I rejuvenated my starter which had been hibernating in the refrigerator for more than 3 months (I broke my leg and couldn't bear weight on it for more than 2 months, so couldn't stand and bake). I removed it Friday morning and it looked pretty sad. A good layer of brown-gray hooch, and the starter was so solid I couldn't stir it. It sat on the counter for about 12 hours, at which point it had bubbles, and was stirrable (is that a word). I poured off about half, added flour and water, and let it sit til morning. Repeat pour-add-sit. Saturday evening very bubbly, rising, aroma close but not there yet. Repeat pour-add-sit. Sunday noon I brought out the bread machine, added water, flour, starter, set it for starter and let it go for about 6 hrs, then completed the recipe, shaped, and put the pans in the refrigerator to slow rise until morning. Forgot to feed the starter. By morning the starter had risen over the top of its quart mason jar and spilled onto the counter. Guess it's active again! Bread was its usual tasty self. This particular starter I bought from King Arthur in 1997 or 1998, after a starter I'd developed in Iowa from local wild yeast (took 5 tries before I found one that tasted right) went bad. You don't want to know. The good news is I have a happy, healthy starter and hope to not break a leg or do anything else stupid that will prevent me from caring for it.

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