Reviving Sourdough Starters
Last year, before graduating and moving away from Berkeley, I collected two sourdough starters from bakeries that I loved and had special significance for me during my years there. I abided by the instructions for feeding and kept them alive for a few months, but after moving again, I had all but abandoned them in the back of the fridge (I believe they were last fed in late May 07). As expected, both seem to have the greyish appearance and a pool of liquid. I have read in a few places that it is possible to revive a starter after long periods of inactivity, but before I do that, I have two questions:
1. What would be the best procedure to bring them back to a healthy vibrant state? Should I just follow the instructions from each bakery for normal feeding until it appears back to normal, or is there a special treatment for neglected starters?
2. Once I have revived them, would they return back to their original states, or somehow be morphed into something different? Has anyone else had similar experience with reviving starters and remembers the qualities it had before and after?