If you're seeing a decent number of bubbles I suspect we can help you revive it without a problem Nora! I would pop over to the following blog that PJ wrote for bakers who think they may have killed their starter (it has some great tips about what you should actually throw away and what you should keep trying to feed). [https://www.kingarthurbaking.com/blog/2021/09/02/did-i-kill-my-sourdough-starter]  Next I would suggest thinking about what type of water you are using. Unless the water from your faucet is so heavily treated that you can smell the chemicals, there's no need to use bottled water; tap water is fine. For best results, use room-temperature water, 68°F to 70°F. If your house is chilly, use lukewarm water; if it's hot, use cool water. And finally I would suggest thinking about what type of flour you are using. Using a whole grain flour (whole wheat or pumpernickel) for a few feedings can help perk things up considerably. The wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole grain flour than in all-purpose flour. And be sure that you always use an unbleached flour! If you're still seeing lackluster results don't hesitate to reach out again- we're always happy to help!

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