Did you have some clear liquid on top of the starter? If more than 1-inch, pour some off.

If you have let it come up to room temp, I would then feed it equal parts A-P flour and bottled/spring water, stirring well to get some air into it.

Let it sit for at least 4 hours to see if there is any activity. If yes, feed it again, let it sit 4 hours, then proceed with your recipe.

If no activity, pour out half, feed it again, let sit, and see what happens. If no activity, pour off half, feed it again, let it sit. If there is still no activity, give it a decent burial and start afresh.

Here's a bit of information from King Arthur Flour.

Sourdough Crumpets
or How to Resurrect a Neglected Starter

Not only will you get your starter going again, but you can make a batch of crumpets as well. This is my favorite recipe for using 1 c. of starter.

-Grainlady

Here is a link that might be useful: King Arthur Flour - Recipe

I would do it a little differently to boost that old starter. Sourdough microorganisms produce acid and when a starter's been sitting around for a long time, that acidity inhibits activity. You want to give your sourdough LOTS of food to encourage growth and reduce acidity to the point that your starter becomes very strong and active.

Take 2 tsp. of the starter and mix with 1/4 cup flour. Stir in enough water to make a thick paste. Monitor and repeat the 2 tsp./1/4 cup/water formula as often as necessary until your starter is bubbling along happily.

Carol

What I do is measure about about 4 ounces of starter and mix it with 2 ounces of spring water and 2 ounces of flour. Really give it a stir. Then cover and leave it to double. The flour and water together should equal the amount of starter.

Ann

So Lucy, did it get going? When I take the starter out of the fridge and feed it, it usually takes a few hours before there is notable activity.

Thanks to each and everyone for your valuable input.

So hereÂs whatÂs going on with the starter, had approx. 1" but not more than 1" of liquid on top which I mixed in & left to come to room temp. Hours later nothing seemed to be happening, so I proceeded to add equal parts AP flour & bottled water, kept it covered in a draft free area on the counter near the refrigerator where temps were ranging 73 -75 degrees.

As of last night there appeared to be a few bubbles on the surface, not much else. This morning, the same few bubbles where there, so I removed & replaced, however this time I added rye flour instead of AP flour, hoping that the rye might give it a much needed punch. So it will be a wait & see situation, IÂm hoping for the best, as it really has a nice aroma.

IÂll keep you updated as it progresses.

Lucy

Lucy, your problem may simply be temperature. I put my starter under the halogen light in the hood over the stove and it bubbles and giggles, even after being in the frige for over 4 months!

I've been told to remove that liquid and I do pour it off. I've had my starter for 4 years and, knock on wood, hope to have it a whole lot longer!

My starter has been neglected too and I'm going to try the Halogen method today.

Michelle

Generally, if your starter has been inactive for a long time, you'll want to feed it for 3-5 days before using. I find that advice (from Nancy Silverton's book) is spot on. It doesn't really start getting lively until day 4 or 5. And Nancy recommends feeding your starter 3 times during the day--she's firm in stating once isn't really enough.

And a suggestion. Once you get this (or a new) starter going well, dry some extra. Measure out the amount that you would normally have in the fridge (1 cup? 1/2 cup) and spread as thinly as possible on a sheet of freezer paper. Let sit out until completely dry--a day or 2 depending upon the weather (don't try this when it's raining or really humid). Break up the dried starter very fine, and mark it with the amount it measured before it was dried. Then, when you need to restart, put the dried starter in a measuring cup, add liquid until it measures what you started with, feed for 3 or so days, and there you go.

All these posters have given you good advice and I agree with drying some of the starter in case you happen to lose your "mother" starter. I dry starter every six months or so just so I will always have some put back.

Disclaimer: I am not an authority on sourdough, I only advise bakers according to my own experience. And I am sure that other sourdough bakers posting here are giving advice on what they have learned through research and their own experience. But this is what I think can be confusing for newbie sourdough bakers; there is so much information out there on the internet and in books that it can get very confusing. I recommend that newbies follow a single method of activating, feeding, and baking to see if that method works for them. Keep it simple, sweetie! I just don't want anyone to get discouraged by so much conflicting information.

Off and on for years I tried to start my own sourdough and it never worked well for me except for my mom's potato flake batter bread recipe that starts with yeast not the wild beasties. Then several years ago I sent off for a proven strain, Carl Griffith's 1847 Oregon Trail Sourdough Starter and finally I had success. I now have Sourdough Jack's starter also and I made a whole wheat starter using pineapple juice successfully - so...don't give up!

Teresa

As stated above @7 am this morning I removed & replace w/rye flour, now almost 6 hrs later it's grown approx. 1/4" .

Many years ago I made an attempt @ starting a starter several times, it failed, & felt defeated, so I ordered SD bread from SF. Then last year there were many posts regarding this subject, I decided to give it a try once again. Well low & behold it worked with all the great detailed information shared here! I made many wonderful loaf's, muffins, etc w/ the starter.

Teresa, I will take your advice once this starter has proven itself in a few days, I will be drying a portion of it for a backup. The aroma emitting from this starter reminds of the bread from SF.

Thank you all....for all the great advice.

Lucy

Looks like I'm the iconoclast on this thread, LOL. A firm starter is more vigorous, which is why I suggested more flour, less water to boost your starter.

Sourdough ideally needs 70-80 degrees. I set the sourdough on a hotpad. If your halogens are hotter than that, you'll need to increase the feeding frequency. Also, it will change the nature of the sourdough and you may find it isn't as desireable in the loaf.

Carol