I had been having good success for a couple of months with my starter, which was not quite as stiff as the pictures of the stiff starter above. I kept it in the fridge and was feeding it equal parts AP flour and water every 7 days or so. It was very easy to work with with nice glutenous stretch. A couple of weeks ago, my scale died on me after adding the water and I had to guess at the weight of the flour. Ever since then it's been very runny, almost like pancake batter. Can I revive it or do I need to start all over? Do I just feed it flour once a day for a few days? Also, it develops a weird liquid on top. Should I stir that in or pour it off? It smells very acidic, almost like vinegar.Thanks for any advice you can provide.

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