Benito's Sourdough Rehab Protocol in Action

Since I have a strong suspicion my seed culture started eating gluten, I've been using Benny's advice from an earlier thread in an effort to rehabilitate it. 

I've been feeding it twice daily with a 1:6 ratio of seed culture to fresh-milled wholegrain flour.

I'm keeping it at 75% hydration just because I like it that way.The last feed was 4 grams seed culture, 25 grams flour, 18 grams water.

After 3 days of this treatment, it's pretty adorable. It peaks after about 4 hours,  and it has a distinct fragrance of apple blossoms.

This morning I wanted to check the flavor profile so after feeding I gently stretched the discard into a little disk, salted it, fried it up in oil, and ate it. It had a very nice flavor profile,  with a delicate tartness.

I'm still going to do a test IDY bake next,  but if nothing else my sourdough seed culture is happier and healthier than before. Benny, thank you for sharing how to rehabilitate a Bad Seed!