hello all -
i have an 83% hydration starter, however i went abroad for 4 months and forgot to do anything with the starter. i left it in the fridge and had dried it out a bit.
when i got back the starter had a thick crust on the top and beneath that looked alright.
i took about 1/8tsp of the good part and proceeded thusly for a couple days:
btw if it makes any difference flour is natural way mills 12% protein hard winter wheat.
1/8 tsp old starter + .3lbs flour + .25 lbs water