Reviving my sourdough starter

It is surprising however, even in these limiting times, some activities get away from you.  Yesterday eventing I realised that I had not made any bread for a couple of months, and my sourdough starter culture, which hibernates in the back of the fridge, was starting to look a little 'grey'.

However, I should not have worried.  The batch of light brown (50% spelt/50% white wheat flour) had developed overnight into a good soft but sturdy, and very pleasant tasting loaf.  I will have to get back to more regular baking; I do enjoy experimenting with different types of flour.