How do I know if my starter is strong enough if I've kept it in the fridge for long?
I started my sourdough journey last January and after more than 2 weeks I decided to keep my starter in the fridge and I feed it occasionally, but I plan to make bread again this week. How would I know if my starter is good enough? What is the smell or any other sign other than the float test? Any reply would be appreciated. Thank you!