Reviving Sourdough Starter
Throughout the craziness of summer, I haven't been giving my sourdough starter enough love. I've been keeping it in the fridge for about a month and then taking it out to feed it. However, now that I am ready to get baking again, my starter seems to be a bit off. After I feed it, it doesn't have too much rise to it and it seems to get more liquedy. Also, it has a very pungent smell to it. I keep a cover on it to keep the fruit flies away, but I don't think that should matter.
Any suggestions on how I can get my starter back in good shape to start baking!?