Hi Kasi, if you already had a mature starter that was rising predictably, then the discard from that starter shouldn't take long to revive, particularly if you've had it stored in your refrigerator. Generally it only takes a few days of twice a day feedings at room temperature to bring sluggish discard back to vibrant activity. Try to time these feedings so that they line up with when the starter is at its peak of rising, or just beginning to fall, which keeps yeast activity vigorous. Allowing the starter to fall significantly between feedings tends to lead to sluggish yeast behavior. If you've previously maintained your starter with bread flour and whole wheat flour and that worked well for you, then by all means continue with that feeding routine. By way of comparison, here's our sourdough starter maintenance routine. Good luck and let us know how it goes! 

Barb

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