So your sourdough starter just doesn't seem "right"? No, it's not ruined! And no you shouldn't throw it out for almost any reason (mold & pink bacteria being the exceptions) Instead try this: Day 1: discard all but 20 grams and give your starving starter a big feed 1:5:5 ratio. (This means 20 grams starter, 100 grams water, 100 grams flour) Day 2: discard all but 50 grams and Feed 1:2:2 (50 grams starter, 100 grams flour, 100 grams water) Day 3: your starter should have doubled - if so it's ready to use. If your starter hasn't started to look/smell/act normal yet repeat step 2 until it does