Hi Karla, it sounds like your starter is fine, but could use a day or two of twice a day feedings at room temperature to get it nice and active again. Look for the starter to double in size about 6-8 hours after a feeding, and to have a pleasant aroma, as good signs that it is ready to use in bread recipes calling for "ripe" starter. Note that if your starter isn't composed of equal parts by weight of starter:water:flour, it might not exhibit the same rising behavior we look for in our starter routine. 

Barb

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