Thanks for this blog.
I've had an active starter for over than 3 months I made it myself and baking with it was completely fine. I regularly feed it, and I use to put the extra left levain from baking back to the starter (around 50g).
Last week i had a levain left outside in a room temperature (27C/80F) for only one day. The levain had a strong smell, then the starter inherited this smell. Now the whole starter seems to be dead. It's very strange the levain died in only one day and caused my whole starter to die. Any advice about this? Has it ever happen to you?

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