gypsy-witch@rocketmail.com wrote re sourdough starter to the Bread Bakers'
digest:
>After two or three days, each one has just gone flat, separating into a
greyish >water on top and gluey flour paste on the bottom.
Mine often does this once it's sat in the frig a couple days or weeks.
When you're ready to bake again, pour the water off (that's the "hootch")
and feed the gluey part with flour and water. It should bubble and foam up
(if it's not, indeed, dead). Don't assume it's dead until you've tried this.