Reviving a refrigerated starter
Hello,
I just got started baking my own bread with natural leaven following the instructions from Chad Robertson's Tartine Bread book.The first loaves, though far from perfect, were delicious and convinced me to keep baking my own bread regularly.
However I have no time to bake on a regular basis so I decided to refrigerate my starter instead of keeping feeding a starter I only occasionally need (about once a week). Unfortunately I haven't found specific instructions on how to revive it now that I would like to bake again.
After 2 weeks of refrigeration in an air-tight contained my starter smells very acidic (vinegar-like). It was active for about a week after I put it in the fridge (I could see bubbles forming through the container's glass) but now looks completely inactive. How can I revive it? I hope it's not dead...
Thanks a lot for your advice.
Daphné.