Bringing a starter back to life
Over the last months I have neglected my sourdough starter and I only baked yeasted breads. Now I want to start baking with a starter again when I took my old starter out of the fridge today, it smelled really funky, much like acetone, so I dumped it.
I am left with two options now:
1. starting from scratch again knowing that this will take me at least two weeks or so before I can bake with it
2. using some of my old starter that I have kept in my freezer in dry form in a freezer bag dated march 18, 2012.
My question is whether anyone has any experience with re-activating on old starter in dry from that is almost a year old. Will this work or am I better off starting from scratch?