My rye culture sat in the fridge for 3 weeks. There was no rye flour in Alice Springs to enable me to refresh. Finally found some at the local organic shop. I've also ordered a 10 Kg bag from Laucke Flour. It's arriving in 2 weeks.
Anyway, I think it's active. I threw most of it out and refreshed the rest. It started bubbling away!
The first picture is my culture after 15 hours. After 6 hours, the jar I originally had it in was obviously too smal to hold it, so I transferred to a bigger jar. The top line on the piece of white tape shows the level 6 hours previous to the current level.
The other jar on the right (which is the original jar I had my culture in) is the start of my basic sour in my attempt to make a 90% rye loaf.
I'll send another post as I progress.