Bob why do you put in the fridge unless you want to stop the action of
the yeast.

On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
wrote:

>I dug out the jar of starter from the back of the fridge Saturday and
>scraped off and discarded the top 2/3, added some warm water and flour
>and sat it on the kitchen counter. It had been neglected all summer. A
>few hours later it already smelled sour and alcoholic had a layer of
>"hooch" on top. I poured that off and fed it again. Sunday, it was
>looking a little bubbly so I made a batch of dough (1 pound flour, 1 cup
>water, 1 tsp salt, about 3/4 cups starter.) I knew I was rushing it.
>This morning, the dough still hasn't risen, although it does smell
>soured -- not necessarily in a good way.
>
>It's like the yeast died but the lactic bacteria is still there. Not
>sure if I should keep feeding it, or start a new batch. Of course those
>are not mutually exclusive; I can maintain 2 starters for a while.
>
>Unless the dough rises today while I'm at work, I will probably try
>making flatbreads with it on a griddle. If they don't turn out, at
>least the dogs will still love 'em.