Starter Flat-lined: Advice?
I have a ten year old starter I got from a baker friend at the Farmers Market here in Gretna, LA. I always had my starter in the fridge, never a problem- even after hurricanes.
This time I took out my starter, fed it, and waited.
The starter, after 12 hours, smelled and looked exactly like it was supposed to.
But there was no rise, no life, with few bubbles.
Note: The only thing I did that might have damaged it, is I put it out on the windowsill. While there is no direct sunlight, it still is damn bright.
I have struggled with bringing it to life for over two weeks. I even "rebooted" it, using a tiny amount of starter and discarding and feeding as if it was a new starter.
So far nothing, smells great, absolutely great, but absolutely no rise, no doubling, nothing goes over the rubber band.
Help! This starter is over 10 years old and would prefer to save it.
One starter I used AP Flour (Arrowhead) the other one I used 50/50 whole wheat/bread flour.
Both are flatlined.
PS: I have a dried backup starter powder. But that behaved the same when I tried it a week ago.
I tried another dehydrated starter I once made, 12 hours- nothing, using whole wheat flour.
Should I continue these experiments or start a new starter? I also have a lot of discard from when I first took it out of the fridge.
Thanks for any suggestions you may have,