Hi there! My sourdough starter no longer has bubbles in it, does this mean the active yeast is dead? I stored it in a glass jar on the counter (room temp) for about a week then moved it to the refrigerator. After reading that skipping a feeding or two can increase the sour flavor in the baked loaf I started feeding every other day instead of every day and am not seeing any significant increase in hooch at the top which is also making me think the activity is gone. Any tips for revival? Note, due to shortages the stores are out of dry active yeast, so that is not an option at this time. Thank you!

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