I don't make much pizza during the winter, so my sourdough culture has been hibernating in the fridge without use since about October. This weekend I took it out to revive it. It has been fed maybe 6-7 times over the last 48 hours but it's quite sluggish. The dough will double in size within 5-6 hours, but it isn't producing many bubbles. I'm nowhere near the level of froth I would like to see before using my culture for a poolish.
Should I continue to feed and keep the culture warm, or has something gone wrong with it, so that I should give up on it?
Grateful for any advice.