But nothing at all has changed. Same temperature, same flour, same water,
same everything. It's almost as if some strange disease struck.



"Boron Elgar" wrote in message
...

On Sat, 8 Sep 2012 17:37:07 -0400, "Ray"
> wrote:

>That's the whole problem -- when refreshed, nothing happens. The starter is
>simply an inert mass of water and flour.

Then my guess is that a change in temp or flour or water killed off
everything you're looking for. Odd things happen, but if all 4 died at
the same time, it is time to start over with fresh flour and carefully
scrubbed containers.

Boron



>"Boron Elgar" wrote in message
.. .
>
>On Sat, 8 Sep 2012 16:40:48 -0400, "Ray"
> wrote:
>
>>I've been making sourdough for many years and this is the first time I've
>>encountered this problem:
>>
>>None of my four starters will proof. They just lie there as if dead.
>>
>>These have not been neglected. I used two of them as recently as a week
>>ago
>>to make bread, and they responded exactly as always.
>>
>>Any guidance welcome.
>
>
>Are the starters themselves showing activity when refreshed?
>
>Boron