I started to make G. Greenstein Starter for Sour Rye Bread: Combined ingredients and it fermented for 16 hour. Something came up and I had to stop the process. So I refrigerated the starter. The starter been in the refrig for two weeks. Can I take out of the refrig let it get to room temp and start stage one or throw it out and start again.
I am unfamiliar with this recipe but my gut is telling me you're going to want to start over.
and give it a go. It didn't do much in the fridge for a couple of weeks but chill out Probabiy didn't even firm a crust at all.