Sourdough Revival and Dilemmas
My sourdough starter has been acting up the past couple of months, having become incredibly proteolytic. It has been taking about 4 hours to double, but by the time it's doubled, the gluten has essentially dissolved, leaving me with flat, dense loaves.
To remedy this, I brought out my back-up starter from back in November when my loaves were beautiful. It revived very quickly in my current average 80˚F weather.
I have yet to bake a loaf with the newly revived starter, letting it acclimate before seeing what it can do. My big question is: do I abandon the other starter, the one that has been kept continuously since September (and given to me with a claimed age of 13 years)? If it has become this proteolytic, will it stay that way? The breads I've made with it recently have had a real nice sour, slightly cheesy flavor, but they're consistently too dense and flat.
I realize the top priority is to make a loaf with the revived starter, but what do I do from there? Should I mix the two to try to get the best of both? Or will I just end up with the worst of each?