Hi Steve (and everyone else) I attended the WEA class in Feb and cooked regularly with the starter for a few loaves and they turned out ok (a bit dense/did expand heaps in the oven) but I felt like it was ok, and then I left the starter in the fridge for a couple of weeks. It got the clear liquid on top so I mixed it in and fed it and it was hot so it peaked and went down really quickly (couple of hours), so I put it back in the fridge. I made bread the next day but the starter was really runny. After that I tried to feed it again but it didnt rise at all. Have I completely stuffed it or is there a chance I can rescue it?