I revisted "Old mother dough" from Teresa Greenway's method of using depleted sourdoughs of various hydrations with a bit of refreshed sourdough to make a San Francisco style sourdough bread. This time I had played around with some masa madre, a hydration of  50 percent that sat in the cool confines of my kitchen counter, slowly losing any strength, but clearly rotting away! So I got it into a dough; low and behold it yielded a lovely crumb, and not so acidic tasting either.