Hi Janet, I've definitely heard of starters being resurrected after a year or more in the refrigerator! In fact, one of my colleagues at KAF recently sent me a photo of her long neglected starter and I encouraged her to give it a few days of twice a day feedings at room temperature. About a week later she sent me a photo of a beautiful sourdough loaf she had baked. I would just encourage you to continue twice a day feedings for a few days to make sure your starter continues rising predictably. These feedings will serve to increase the populations of wild yeast and friendly bacteria and restore the strength and vitality of your starter. Good luck, and let us know how it goes! 

Barb

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