Hi Barb, your timely response is appreciated - thank you. I learned from the best 'King Arthur' so my feedings have followed your recommendations from the beginning of my sourdough bread baking adventure about 6 years ago. This is the first time I've had an issue reviving my starter but am now a firm believer that neglect does not pay off! Unwilling to give up I now have 4 starters in attempt to succeed. The odor has improved, and the hooch has diminished. I've seen none develop in the refreshed starters since Sunday. I am in FL but the kitchen temperature is consistently 78-79 and no problem before. I use a scale to measure everything, but because the starter was thicker than usual, I did add a little more water. However, this seems the opposite of what you suggest may have contributed to the hooch developing so quickly. The last two refreshes appear more active and crossing my fingers I can get out of the "starter business". I am sending a photo just as an FYI - this is the amount of hooch that developed from 2 feedings. Thank you again for your help!

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