reviving a sourdough culture after languishing in the fridge 1 mo

[cyclamen]

So I have a pretty thick sourdough culture that has been in my fridge for near a month without being fed.  I think it's all dried up.  I wanted to try reviving it to make sourdough noodles and pierogi for xmas eve.  Does anyone have any tips?  How much water/flour should I start out adding to it?  Is it possible that it is still alive?

TIA

[Smokering]

Should be fine. Sourdough lives for a very long time in the fridge, and the culture survives the drying process (you can actually dry sourdough starter into flakes and freeze them as "insurance" in case you kill your starter).

Add some water to get it liquidy again, and then just add a few spoonfuls of flour and a slosh more water if necessary and leave it somewhere warm. No biggie. :)

[CherryBomb]

You can add a little bit of sugar, too.  If my starter has been in the fridge a long time, sugar seems to help revive it more quickly.  I've successfully revived starter that had been in my fridge for nearly a year.

[cyclamen]

Alright, I'm trying to revive my "houseplant" - hope it works!