After all my efforts to cultivate a wild-yeast starter, I have neglected it terribly as of late. The jar of starter got shoved to the back, bottom fridge shelf, where it languished for a couple of months. I unearthed it last week, unscrewed the cap, and discovered that it was deflated and covered in scummy, gray liquid. Why not feed it anyway and see what happened? Six hours after feeding, it was still rather flat, so I left it out overnight….and it rose brilliantly. It wasn’t dead after all.
I made two loaves of pain au levain out of the revived sourdough, and I shoved the starter back into the fridge to await the next rebirth. Chances are, it will be a while, as the climbing daytime temperatures will soon restrict my baking to early mornings and late evenings.