Yes, the sourdough starter is officially dead. I poured it out last night. I think my toxic Missississippi River tap water killed it off–it looked lively for the first few days, then I ran out of bottled water and used filtered tap water. (Cue the ominous music.) The next day, nothing. No bubbles, no fizz, no growth.
Trying yet again: this time with a little organic rye, a little organic wheat flour, and some spring water, stirred every 8 hours and fed fresh water & flour every 24 hours. I am resisting all temptations to spike it with (just a tiny bit of) commercial yeast!