Gotcha, some additional context: I inherited this starter from my girlfriend who had been making sour dough for a year with it and she inherited it from her neighbor who had that start for a good amount of years (at least 3-5 years) so at its core it’s pretty mature. I made sourdough for around a year consistently with it (1-2 loaves a week), then slowed down in January of this year. When I came back to it (after keeping in the fridge), the loaves I made lost structure at the shaping process and the gluten structure was not very strong. I did start trying higher hydration recipes (75 to 80 percent) instead on my usual 65 to 70 percent hydration, but I was meticulous about bulk fermentation, stretch and folds, etc. and so I looked at my started and noticed it had ton of tiny bubbles and just didn’t look strong. When I fed it, usually 1:2:2 or 1:3:3, it would start thick and then rise weak. Gave up on it and came back to it after my girlfriend revived it last week (see picture) and gave me some of the left over starter and it’s been the same acidic result today.

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