Sourdough starter rescue after 11 days of neglect

I almost dumped my 6 month old starter after coming back from a trip to Portland and finding it with a gray liquid layer on top. My sister said just stir it back in and feed it double, so I gave it one more shot instead of starting over. Three feedings later it smelled like ripe bananas and made the best loaf I've ever baked. Has anyone else saved a starter that looked totally dead and gotten a better rise than before?

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