Mature starter gone flat - how do I get it sour?
Greets! I have a starter that is fairly healthy but has been sleeping in the fridge for a few months. I revived it once, and the bread was flat (ie not sour!) as a board. I had been feeding it with AP/Bread flour and I've learned this will not be sour.
It will take several feedings to get back - I'm thinking I should use rye to get the "juice" back in it. Wondering what percentage of the total flour should be rye (or would HW be better?