Smells like stink rag, but triples in 3
I had a starter that I grew, leaving it in a very cold refrigerator for months at a time. It always came back within a day after feeding and made good bread. It even got sweeter as time went on. Lately, the top got knocked loose on the crock and it dried out, turning grey with black sandy dots. I poured water on it to soak, then added flour the next day. It smelled like a rotten wash rag, but it tripled in size every three hours with food. I have been throwing out two thirds, and mixing in water and flour each day. The smell is getting better, but it keeps growing mega fast. Do dare make bread with it? Is it safe?