Restarting a new Starter
I recently moved and so I had to start a new sourdough starter. I like using organic grapes. After only a couple days I was having some pretty crazy activity, so I jumped the gun, discarded the grapes, and fed the starter in preparation to bake the next day. Unfortunately since then it has had pretty much no activity.
I was wondering if I can give the starter a kick by adding some more grapes and giving it the proper time, or if I should just discard it and start fresh and give it the time it needs?