We've found that in order to maintain a viable starter, you need to have at least 3 oz. of starter at all times--even after the discard is removed. With your measurements, you had just over this minimum, but the small amount may have been the reason for the lack of activity. Try boosting your quantities and continue to feed your starter equal parts flour and water by weight to see if you can revive your starter. Frequent feedings of 2. oz flour and 2 oz. water should get you back on track. Happy sourdough baking! --Kye@KAF

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