I am not sure if beer starters and a starter like the Ischia are somewhat the same. Thanks for the link! The Ischia starter doesn't smell any different than from previous times since the malted flour was added.
Norma, I am sure there are major differences, but yeast is yeast! Certain things help them to have their little parties in their yeast hotels and make millions of yeastie babies for us. Beer, being my favorite food group, is something that I really want to correlate to the dough....I mean, just look at all thos Capt.Bob beer pizzas! Dreamy....swoon. LOL
I am glad your Ischia smells decent after all this time. Hopefully it wakes right up and is raring to go!
I have not tried to revive mine again. I do have this jar of Moby going. It was immature, and spent, so I took 15 g SD and added 75g water, 75g flour on May the 4th. Straight back to the fridge. It never rose, had small bubbles, and smells like wine. Today I took it from the fridge and fed it 100/100 at 11:30.... no discard....2 hours later at room temp it had a lot of bubbles, but very minimal rise so far.