Do I start over? sluggish, almost liquid starter
A week ago Monday, I did a starter with APF, water and some 12 year old yeast that I found. Over the next few days, feeding it morning and evening, it bubbled, looked lively, and on Saturday last week I made a loaf of bread and it turned out beautifully. I once again began my pattern of twice a day feeding, but the jar didn't double, very little action, but it smelled delicious. The first time I used it, it was beautiful with the consistency of thick cornbread batter. Since then, it's almost like very heavy cream, not thick, not thin. I poured some out into a bowl of water, and although it floated, it just didn't have the bubbles like it did before. I've been using a cheap store brand APF, but wondered if I should either start over, or if I can revive those bubbles by using King Arthur flour with a mixture of rye and whole wheat. Any suggestions?