I came across this link when I was searching for tips on reviving an unfed sourdough. Thank you for offering such detailed explanations and pictures. The instructions I had been following didn't suggest that I feed by weight, so I had been feeding equal amounts of flour and water. Now I understand why it was so wet. I followed your instructions for getting it bubbling again, and it worked! Thanks ;) I am an American living in New Zealand, where doughy pretzels are not part of the food culture. For the first time, I was able to enjoy a warm, baked pretzel and the fact that it came out of my own oven made it all the tastier!! I had to use rock sea salt, since there's no such thing as pretzel salt in our stores. Nor is there non-diastatic malt. I used sugar, as suggested. But can you offer any other info on the malt, so I can see if it might exist by another name? It is just malt powder? Thank you again! Rhoda, you could easily substitute brown sugar for the non-diastatic malt - malted milk powder would be fine, too. Don't stress about finding an exact substitute; it's not that critical. Glad you enjoyed the pretzels - PJH

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