On Nov 29, 9:54*pm, Sam > wrote:

> Uups, overkill suggestion here!
>
> Seems like a working starter to me. Why would anyone *toss out a 5 year
> old functional starter?

I dunno Samartha. I figured that after 5 years of refresh and chill
before use the LBs have given up. What's there is yeast.

I note that your starter treatment is very different. You are
modulating temperature and hydration to ensure population balance.

What do you suppose would happen to your starter if you went cold on
it consistently before it had completed it's cycle?

So, I respectfully disagree. I think the starter needs to be replaced.
I'd go with rye, myself, since the OP's goal is "sour".

I completely agree, however, that a different maintenance regime is
required.