I’ve revived my year-old starter several times, but after moving and having my third child earlier this year, I let it go worse than I ever had and spent months inconsistently feeding (i.e. mostly neglecting) it. I’d been glancing over at it in the corner of the kitchen and anxiously wondering if I finally did kill it this time. This article convinced me to buckle down and get it going again. After just a few days of consistent feeding, it’s ready to go, doubling in size in under four hours like it used to, and I’m now excitedly fermenting my first batch of dough since springtime. Thanks for the kick in the pants!

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