This is sourdough starter collected in Denver over a period of a few rainy days. It is powerful for sourdough. It continues to rise as it proofs in the refrigerator. I'm trying something different this time.
I'm reactivated one teaspoon in 1/4 cup water along with fresh flour, and allowing it to ferment for a few days countertop to be mixed with regular bread dough and regular yeast. So it is a flavor more than leaven. This is the activity on the second day at room temperature proving the organisms are still alive after having been frozen for two years.