I have been attempting to keep a sourdough starter alive for more than a three week stint for over a year now and am having terrible results. I use P. Reinnharts BBA recipe and all seems to go well initially. The starter is virulent after the first feeding and after one, maybe two feedings every five days or so out of the refridgerator, it becomes lifeless. Finally after refreshing it last night to no avail three weeks after making it, I came here to seek some advice. What could I be doing wrong? I didn't see any activity what so ever and it had that sourish smell coming from it. Any thoughts or pointers would be much appreciated. Thank you in advance.

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