Starter lost its sour
I posted here a few months ago, bemoaning my carelessness in letting my starter go weeks in the fridge without a feeding. I wasn't sure I could bring it back. Several folks encouraged me to keep feeding it and nursing it back to health.
It's healthy now, but ... it's never recovered its old tangy sour and it has a hint of "rotten" in the smell that it didn't have before the debacle. Bread made with it doesn't taste much more sour than bread made with regular yeast.
I'm feeling inclined to go down to the kitchen store and buy another packet of powdered San Francisco sourdough starter. What say y'all?