I have a few starters in hard I've had for quite awhile. Bread flour & AP. I don't "measure" my feedings. Once a day I stir, dump about half it out. Then add enough water and flour while stirring to keep the consistency I want. Seems to work well for me. I've always wondered....If starter has been neglected and has formed the hooch etc... Some say they stir it then feed, others dump the alcohol off the top but you feed and it "bounces back". Is it possible it's died and the new bubbles and activity are from the new flour. Meaning the old yeast is still dead and merely mixed in with new live organisms

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