Success, starter revived and is good shit, bad side, it needs to be fed near every 24 hours, so being a home baker, Not sure how but need to break the cycle (sorta) For the unwashed sourdough is a live culture that is increadably hungry, even in a fridge one may get buy not feeding for a few days, but not much more, the dam yeast will eat its way through all of its food. Wild ride. Now if you baked every day, no problem, or ever day or two.

My surprise, (sp) big bakery's, use a mother starter, divide and feed, use the result mixed with new flour and (gasp) add yeast to make their daily products, just using the starter as a flavor to the bread. (short cut) for productivity, Which makes sene, seeing letting the sourdough yeast do its thing does take more time, even it it is better in the long run, rise/punch down at least 3 to 4 (work the dough )