>I am looking to make a liquid starter like I used for about 10 years
> before it was neglected for a long time and no longer revivable like
> it had been before.

http://home.att.net/~carlsfriends/ for free flour based starter culture you
can experiment with. It's been around a long time.Your starter description
contains no flour at all? Was this culture meant to leaven bread?

There is allot of grey area on whether or not local yeast and stuff has an
impact on your starter, the consensus being that everything is already
present in the flour. Not everyone agrees on that, but most agree that a
starter only needs flour and water. The same goes for the addition of
potatos, grapes, sugar or whatever else you might want to put in the mix, it
really isn't necessary. In fact, I would not be surprised if adding all this
extra stuff is the cause of many starters eventual demise.

I myself am not fond of refrigerator stored starters, which even if you
take care to not let them turn to moldy glop, eventually evolve into
something that likes living in the cold, and to my experience is less likely
to produce a flavorful bread. If you go long periods without baking, you
might want to use a more conventional starter, and make yourself some fridge
flakes. I originally learned of this procedure in this forum as bakers
prepared them as emergency back-up in case the main culture was lost for
whatever reason. In a long hiatus from baking, such as hot summer months,
your starter can be completely and safely dormant as dried flakes in the
freezer.

Good luck in finding your original starter, but if you have none, experiment
with one of the many others or try making your own. You may find something
you like even better!

hutchndi