I just wanted to share my experience with reinvigorating an extremely neglected starter. I have a mature starter (more than 10 years old) that was sadly neglected -- it languished for more than a year, unfed, in my refrigerator! It looked and smelled okay so I decided to try and resurrect it. I didn't want to commit too much flour to this project as I was pretty sure that it was hopeless, so I started with a mere teaspoon of the starter (10 g) mixed with equal amounts of flour and water. I fed it once a day with flour and water equal to the amount of the starter. For the first 3 days, it didn't look like much was happening, then this morning it was full of bubbles and had risen to twice its starting volume. The real test will be when I try to bake something with it, but I think it will be okay. The original source for the starter was the one that I bought from KAF years ago -- this strain must be bulletproof!

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