I’ve had a sourdough starter in my refrigerator for a while. It has a dark layer on top and smells a little like beer. Should I toss it, or can it be saved?
I stir the dark liquid back into the starter and then remove 100 grams of starter and mix in 100 grams each of warm water and bread flour. It usually takes 2 or 3 daily feedings to get a starter that has liquid separated out to be up and running again.