what do *you* feed your sourdough?

[Berti]

I am a sourdough baker and lost my sourdough due to contamination. So I had to start again and feeding it the same as I used with the old one.
This time, the sourdough doesn't do as well as the old one on this feeding which is flour with 13% protein content.
I searched the web and found a trick, used when sourdough smells of acetone: one third rye and two third white flour.
I did that and it is now on 1/4 rye and 3/4 white flour and doubles within 12 hours (which it should) so it's on its way.

What do YOU use to feed your sourdough to keep it up to knack.
berti

[Odsox]

I tried this a few months back with absolutely no success at all !
As I make all our bread and having a very mean streak, I thought it made sense to produce my own yeast. But ......
I diligently followed the instructions I found on an American web site and totally wasted 1/2lb of flour.

I too had a mixture of rye and wheat flours and duly fed it for a week and it did nothing at all ... no yeasty smells, no bubbles to speak of .. no sign of life at all

Maybe I ought to try again.