Hi Barb, thanks so much for your reply!! I was so worried because I'd had a near perfect track record with it until now. I totally should have just put it in the fridge when I realized I was getting low on flour. Anyway, I ended up transferring a tiny bit of it into a new container and feeding it, and it's already behaving perfectly again, doubling in about 5 hours. This, along with your reply, and the fact that it smells nice and mild again, makes me feel confident that it'll be ready (and safe) to use tomorrow. I'm glad to hear that 3ish days of neglect were unlikely to bring on the serious bad bacteria. Thanks again and happy baking!

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