restoring a starter??
I recently posted in the wrong place, for which I can offer only a newbie's apology. Here goes again: I have a sourdough starter (from KFA), which I have maintained for almost two years. It still contributes a great flavor, but has lost its ability to cause any rise. It seems I have selected for the bacteria, and have lost the yeast. As a result, I am forced to add yeast to my pre-ferment. Is there something I can do to restore (or replace) the yeast, so that I can use a single starter? Would I do better to start a new starter? Any recommendations would be welcome.