This photo is testimony that old unfed sourdough culture can an often does come back to life with care.
This culture was in the refrigerator for over 3 months. I should have taken a picture of the thick black liquid on top of it. Anyhow, I poured it out and salvaged about 1 cup of the culture from the bottom of the jar.
I fed it about 4 ounces of rye flour and 4 ounces of filtered water and let it rest overnight.
This morning it had doubled in size. I poured half of the culture down the drain. Then I added another 4 ounces of rye flour and 4 ounces of filtered water.
As you can see by the photo above that was at 8:40 a.m. The mark at noon shows how fast this culture rose, despite haven taken a long nap.
Lesson learned: don’t assume your culture has gone completely bad just because it looks horrible. It can be salvaged!
I would also like to mention that if you want your culture to get excited really quickly, use rye flour. It absolutely loves it!