I have been a terrible bread person and haven't fed my starter in quite a while. It's been in the refrigerator the whole time. I took it out today and poured off the hooch. My sense of smell isn't great but it smelled about the same as I remember, tangy but not terrible. However, when I went to stir it, it was like a very thick paste, and slightly discolored. No mold or anything like that. I tried searching online but couldn't find much. Should I just try doing a round of 1 pt. starter to 1 pt. flour and 1 pt. water (by weight)? I know starters are pretty resilient, and one site I read said to do "refreshment cycles" but when should I give up on this one?
Submitted December 05, 2015 at 10:33PM by natelyswhore22 http://ift.tt/1OFA9b2 Sourdough
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