Reviving a sourdough starter that has been dormant in the fridge can be a surprising and rewarding experience. After months of storage, feeding the starter often triggers impressive activity, as I observed when mine more than doubled in size after a single feeding. This rapid growth indicates the yeast and bacteria are still very much alive and ready to ferment. From my experience, the key to achieving such a vigorous rise lies in regular feedings with the right balance of flour and water. It's important to discard a portion of the starter before feeding to maintain the acidity and avoid overgrowth. Using a mix of whole grain and white flours can also boost the starter’s vitality. I recommend starting with room temperature water to encourage microbial activity and feeding the starter every 12 to 24 hours until you see consistent doubling in size within 4 to 6 hours. This ensures the starter is strong enough to bake with. Patience is crucial, especially when dealing with a starter that has been refrigerated for a long time. Keeping the starter in a warm, draft-free environment after feeding helps to accelerate fermentation. It’s fascinating to watch the bubbles form and the starter rise, signaling that your sourdough culture is alive and ready to create flavorful bread. This personal journey of reviving my sourdough starter taught me not only about the resilience of these microorganisms but also about the rewarding process of sourdough baking. If your starter has been neglected or forgotten in the fridge, don't give up—feeding it properly can bring it back to life and soon you'll be baking delicious sourdough bread with a lively starter.