I’ve had a long hiatus from baking sourdough bread. Last year’s chaotic schedule and my dormant starter sitting in the fridge kept me from fitting baking into my routine. However, with my summer class now over and a renewed interest in self-sufficiency, I found the inspiration to start baking bread again. Unfortunately, my dormant starter had turned moldy and unusable. I tried to cultivate a new starter using a dry starter mix, but the fermentation activity never took off.