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Hey All,
I had a sourdough starter going for 2 months, no problems. I had it on my kit. counter which is usually in the 65* range. Well I wasn't using it so I put it in the fridge for a few days, I brought it out a few days ago and it's not purkulatiing anymore. I've added some flour water and a touch of sugar, still nothing. Any thoughts
Edd

There's a whole science behind doing this. Here's a good website I had found that explains many possible options:

http://www.sourdoughhome.com/revivingastarter.html

The cold might have crashed it and it may take a bit to start back up again.

I wound up tossing the starter and will start over.

Hi Edd

I keep 3 starters in my fridge and how often they need feeding depends upon their hydration. The 50% hydration (thick, 2 parts - by weight - flour to 1 of water) will last for 10 days or more but the 100% hydration wheat starter (equal weights of flour and water) and the 150% hydration rye sour need to be fed about every 4 days.

Your starter may well have come back to life with some TLC and some time at room temperature, even if it had been in the fridge for a week or two. Also, a feed with 25% of dark (wholemeal) rye flour will frequently give a sluggish starter a real boost (think of it as steroids for starters).

Never throw it out
Even if it goes mouldy get rid of the mouldy bit and save some of the good bit.
I threw mine out because it got a black mould,I should have just kept a little of the good stuff and start again.(it was about 2 years old)
I started my new one with pineapple juice and flour ,its bubbling away nicely ,I keep it in the fridge and feed it once every 2 weeks or the day before I want to use it.
My new one is about 6 months old.