My starter seems to be inactive
I'm new here and new to bread making. What a great site you have.
I have recently made two starters simultaneously based on Sourdough Baking - The Basics (http://www.io.com/~sjohn/sour.htm) - one without commercial yeast, and another one with a small amount of active dry yeast.
The one I started with commercial yeast has been doing well. I've been feeding it regularly, and it looks happy. I've even made Ciabatta Poolish version from Peter Reinhart's BBA with this starter.
However, the one I started naturally seems to be dormant or inactive. It was doing well after about a week, so I fed it with fresh flour and water. Now, it isn't doing anything, and there is no more foam nor bubbling either. Before I fed it, there was a thin layer of "hooch", but now it appears as if the flour and water have separated completely with all of the water content on top. The flour at the bottom looks flat. The "hooch" now has a greyish tint. I am unsure of what to do next.
I should also mention that my kitchen was on the cool side, at around 65 F, when I made both starters.
Should I restart from scratch? Thank you in advance for any tip.