Reviving an old starter
About 5 and a half weeks ago I made my first loaf of sourdough using a homemade starter. At that time, I put the remaining starter in the refrigerator and, sadly, neglected it. Part of the reason is because it is a rye starter and I have to go quite a ways out of my way to get rye flour that doesn't keep very long. At the time of my original creation, it did very well and bubbled and doubled after the first feeding.
So, this morning, I pulled it out to begin to make a new loaf. The starter was dark in color on the surface and had some liquid (which I've read is normal). Under the surface, the starter was the normal tan color, but the top was somewhat grey in color. I added 50g of starter to 200g of rye flour and 200g of water per the recipe I used previously. It's a relatively dense mixture, but it worked fine before. My concern is that after 8 hours, I'm not seeing any change. It doesn't appear to have risen and I don't see any bubbles. I understand it'll take a bit longer due to it being dormant and refrigerated, but I'm wondering if this will be good by morning.
I only have so much rye flour and I'll need almost all of what is left for the dough, so I'd rather not have to do a second feeding. I thought I'd get the input of the experts here.