dead Ischia

[Brent-r]

I got some Ischia starter culture from Sourdough Int and it started up great.  Wonderful rises every time I fed it for
a week at room temp, then I put it in the fridge.

Took it out to jazz it up and it seems dead.  Is there something unique about Ischia that can't tolerate cold.
My other starters are doing just fine.

[rtt121]

I have not had a problem but it does take a week or so of feedings.

[HansB]

A week after starting it may be too soon to refrigerate. It should come back though.

[TXCraig1]

When you first start your culture, often there are some undesirable organisms in the starter or your flour that get active very fast making it look like the culture is healthy and active when it really isn't. The desirable organisms are generally dominant and will take over as they grow and multiply but it takes time and feeding. Hans is right that you need to get it out of the fridge and feed it for a couple weeks at room temp to be sure the sourdough culture has a chance to get strong and healthy.

[Brent-r]

thanks everyone.   It smelled good like my other starters.

Anyway, I'll keep it out in the warm and see what happens.

I did get 2 packs of dry starter from Sourdough Int'l
Maybe start the second one now too !

[Brent-r]

Patience was all it took.   Its back to life this morning.   I just fed it agian ... with fresh home ground rye flour.   Unfortunately.   See why its unfortunate in a new thread I'm going to start now