I have a three year old starter that i made and feed once per week using King Arthur all purpose flour. For the first two years it was amazingly productive, but last year i moved to a new house and i think the change of average ambient temperature combined with a change of city water hurt it. It slowly became sluggish to the point where it barely bubbled. Adding whole wheat flour, feeding more often, switching to distilled water, and sitting it in a warmed box overnight helped, but now while it gains maybe 25% over 6 hours, it will not double in size and has lost it's fruity smell. Is there any hope for it or is it time to give up?

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