After reviewing a few documents and old posts over the noon hour, I have decided to go ahead with exploring different ways to boost the flavor of my old starter. I will most like start this in a new thread, given that this starter was successfully revived and the objective of this post has been achieved.
Until I start this new thread, I am going to post here the methods of my next experiment. I have divided my starter into two portions. One will serve as a control and the other an experimental starter. To the control I am only going to feed it flour and water, it will be feed every 24h, and will be kept at room temp. The formula for the food and water will be a 1 to 1 ratio of each other without any other modifications.
The experimental portion I'm going to be a little more drastic and throw the whole enchilada at this thing, i.e. changing the hydration, food and temperature. I will feed it the flour and water, but am dropping the hydration down to 50%. In addition, I am adding in 10% glucose by flour weight. The combination of the low hydration (i.e. a more anaerobic environment) and the added simple sugar I am hoping will produce a more acidic environment and more organic volatile compounds (ketones, aldehyde, etc) in the starter. I am keeping this dough in the oven with the light on to up the temperature–effectively increasing the rate of fuel consumption by yeast and bacteria and substrate/product formation. My feeding regiment is pretty straight forward: I plan on feeding this starter once it has successfully doubled for the next 3 days, than I'm gonna bake off ?something? using both starters.
Can't wait to see what happens.