My old sourdough starter finally gave up after 8 years

Last week I went to feed my starter like every Friday morning and it just smelled off. Flat, no bubbles, the hooch turned dark. I keep it in a mason jar on my counter in Portland, fed it rye flour twice a week for 8 years straight. I tried reviving it with a warm water soak and fresh flour, but after three days it still had nothing. Has anyone else lost a long-running starter and just started over, or is there a trick I missed?

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matthewf4014d ago

The temperature angle is the one nobody brings up, you know? Portland has wild swings this time of year, and a starter that survived 8 years might have finally hit a week where your counter got too cold or too hot, and that can kill the yeast even if the flour and water are perfect. My friend lost a 5 year starter last winter because their radiator kicked on right next to the jar, and it cooked the poor thing slow. You could try checking your actual spot with a thermometer for a few days before you give up, but honestly, 8 years is a solid run. Starting over feels sad, but the new one will learn your house fast, and you can always name it something noble like "Phoenix" to make yourself feel better.