How long is too long?
I have a sourdough starter which I have been using for awhile. It makes a nice loaf, though it is more of an artisan white bread than sourdough.
I have been trying to make a new sourdough starter, using several of the methods on this forum (ie. pineapple juice, rye, whole wheat, etc), but none seem to come alive. No bubbles, no doubling, no fermented or yeasty smell.
My question to all of you more experienced sourdough bakers is how long do I continue to try to create life? It takes a lot of time (and flour) to simply make a paste that will eventually be thrown away. How long should I wait for my made-from-scratch starter to come to life? How long is too long?
I'm a tenacious person and have been continuing my experiments for weeks. But I'm sure there should come a time when a reassonable person would throw in the towel...