Sourdough starter went 3 weeks without feeding, turned out better than before

I had a big work trip to Denver last month and forgot to ask anyone to feed my starter. Came back to a gray liquid layer on top and a smell like old apples. Instead of tossing it, I scraped off the hooch, took 20 grams from the very bottom, and fed it a 1:2:2 ratio. Three days later it tripled in size and my loaves have this deeper tang that I never got with the weekly routine. Has anyone else revived a neglected starter and found it actually improved the flavor?

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1 Comment

bailey.sam5d ago

Did the hooch actually improve it, or did you just get lucky?