Sourdough Culture went dormant on it's own.
I'm sorry, I've been looking through these forums and I cannot find a specific answers to my issue. Mine was never in the fridge, never in the freezer. Infact, I just started this culture about a week ago. It was extremely active at the beginning then went dormant. There are tiny tiny bubbles, but that's it.
It's kept at 82F pretty much constantly. I read Peter Reinfields page about people seeing this issue from his book recipe for starter and read about how certain bateria is alot more present in flours then it used to and hinders it's ability, but I cannot use the Pineapple solution because my culture isn't at it's beginning stages anymore.
His page suggests agitating it by stirring several times a day, which I did do yesterday, but no results. Still very very small bubbles. The smell is extremely sour.
Any suggestions? =.(