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@cmburns
After many issues, I have a new oven, and with that can now go back to making sourdough again.
I put mine into storage in the summer, turning them into dry shards. I've started the process for revival today, and put it in my proofing oven at 24 degrees after mixing with fresh flour and water.
However, after a few hours, I'm starting to see some separation of liquid at the top. I assume there's a little too much water in there, am I OK to skim it off or leave it be and just stir? I appreciate a lot of blogs say to leave for 24 hours at a warm temp before then giving it a proper refeed