My Grandparents 'never' fed their starter everyday. Back when they were growing up, it was considered wasteful, because money and food was hard to come by.
Starters were fed a day or two prior to baking. Even if it had been a week or a month, or two. And that was considered normal practice. Not everyday as we are told to do now days.

And what with one thing and another time has got away from me of late and my poor Sourdough Starter is is a bit of a state. Were my Grandparents right? Can it be revived or is it too far gone??
Time will tell....

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