I spent a week making my first liquid levain culture, seven days of watching a lovely bubbly mix develop perfectly. Day eight everything collapsed into a vinegary flat state. Happily after reading these posts, I drained off the liquid, saved 4-ounces, added 4-ounces each of flour and water and made sure the mix was in a toasty 65-70-degree spot. As a result the entire culture is thriving again. I'll be making my first sunflower seed bread with a rye sourdough tomorrow (see Hamelman's A Baker's Book of Techniques and Recipes). Thank you to all for the Q&A that preceded this posting, you all saved my starter!

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