I had neglected my sourdough starter to the point of no return.
So I started over.
Twice.
I didn’t like the first starter.
So started a new one Sunday (Jan. 24th), using fresh organic rye flour
that my friend Pam at
Scoops Natural Foods
milled for me on Saturday.
I started two new starters, both with the fresh rye and bottled water.
Fed them both again on Tuesday morning.
I had to go out and by the time I returned both
had more than doubled and one had already collapsed.
I fed them again. One with white and one with rye.
And I used some of the rye discard Tuesday night to make a biga/preferment.
The biga/preferment went into a 750g batch of dough Wednesday morning.
And then into the fridge for an over night rise.
Dough came out of the fridge on
Thursday morning and was left on the counter to warm up.
Was then shaped, proofed and baked in Dutch Ovens.
Not bad for a new starter.
thibeaultstable.com 
Amazing for any starter let alone a new one. You are fabulous!