If you’re going to reanimate something it’s easier if a loved one does not fall in a parking garage and break multiple limbs and you have to take care of them but even if they do you can still reanimate something. If you’re going to reanimate something, in my case rye sourdough starter, you will need a little time, a few days worth, so it helps to be patient and it helps to come to the procedure with an experimental, scientific state of mind, “let’s see how this goes” rather than a capitalistic, managerial, “you must reanimate” state of mind. This is because reanimating sourdough starter is similar to *starting* sourdough starter, which you did with this particular sourdough starter back in the olden days of the Covid lockdown, that’s right during that renaissance of the human spirit when capitalistic pressures were briefly lifted and we were free to experiment with the science of being human rather than hold our noses to the grindstone like the rest of the time. And when starting starter you just add a little flour and a little water every day until it bubbles and you can’t rush it, you just wait for bacteria to drop out of the air and start to bubble and hope it is the right bacteria and not something weird from the cats or a little kid, say. It happens when it happens. Reanimation is similar, except the starter has proven it works, the bacteria are there somewhere, just in too weak a concentration, but you know if they are not all completely dead they will eventually show themselves again if you keep feeding them patiently. Anyway they eventually did, after a few days of feeding them equal amounts of flour and water, by weight. They are bubbly now and my wife got her casts off, which I might celebrate tomorrow by baking a loaf of bread or two.