Can freezing flour (which I do to prevent weevils) also kill good enzymes or bacteria or whatever it is needed for a natural sourdough starter? Here's my problem:
I'm trying to do a starter. Everything was working great until I fed it one day with a batch of flour that had been previously in the freezer. From there, the thing was just dead. Completely. No movement or anything. Prior to that (for about 2-3 days - its a new starter) everything was going great - was raising about 2+ times its size, was bubbling, etc. But I was using flour that wasn't ever frozen.
The new flour was recently purchased, and was King Arthur Bread Flour. Shouldn't have been a problem.
(oh, when I used the frozen flour, I made sure the temp had come back up to room temp before feeding)
What other explanation could there be for a sudden death of a starter? I made sure everything that touched it was clean... can't figure out what I'm doing wrong here...
Please help... I've been dying to try some of the breads in Nancy Silverton's La Brea Bakery book, as well as in Beranbaum's Bread Bible. I can't wait much longer!