Sadly i destroyed my Sourdough starter!
Yesterday i was planning to make Whole Wheat Bread, so as a procedure i wanted to use my 100% hydrated Whole Wheat starter that i have been using since ages. Usually i keep three kinds of starters, 1-BF 100%, 2-WW 100% and 3-BF 75%. When i checked my WW starter i was shocked and stunned to see that it had gone dryer than it should be for a 100% starter, also a thick layer of greenish gray mold formed on its surface and the smell was---gosh repulsive.
The 75% BF starter was likewise, with even more terrible smell that fumed through the kitchen in a an abhorred repulsive odor. The 100% BF was somehow in a better condition. Hooch formed on the surface, liquidy structure and not bad smell. So for the first two starter i decided that unfortunately they should go to trash.
The 100% BF was my means to reproduce my starters once again.
So i took 20gr. of the 100% BF starter, to that i added 50gr. BF and 50gr. water. That was yesterday around 12 noon.
Today at 12:00 i found that there was a scarce activity taking place there. Very small amount of air bubbles, with only 5 mm. increment in size. So i added more BF and water 50/50 respectively.
Now it's 22:15 and still the activity is barely seen...i.e: some bubble (very small in amount and size) with no more than 7 mm. increment in height.
Guys, what are your suggestions? Would i be able to resurrect this starter if i continued working on it or would that be in vain and i should start once again? Any suggestions for better handling such a case from your experience?
And if you ask what was the reason behind this most unfortunate incident of losing my the starters that i have been working with since ages...well, i should be honest and say, i haven't been quite caring in looking after them, and neglected them for a quite a while, thinking that they will be forgiving, apparently they were neither forgiving nor tolerant to my insensitive carelessness.
So please help with your suggestions.