Sourdough starter split on batch 6, do I save or toss?

My starter peaked perfect after 5 straight wins, then batch 6 came out like pancake batter and the loaf sank flat as a tire in my kitchen in Dayton. I tried rescuing it with a warm proofing box and extra folds, but it still baked up dense with a gummy middle. Some folks say any failed sourdough is a teaching moment and worth pushing through, others swear you should nuke the starter and begin fresh once it acts weird. What did you do when your starter turned on you after a good run, save it or start over?

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the_mary26d agoMost Upvoted

Ugh, that's the worst feeling when you finally think you've got it dialed in and then bam, flat tire bread. But wait, did you check if your starter actually smelled different on batch six? Like, a little extra sour or almost like acetone right before you fed it? I'm wondering if that's the real sign it's struggling, versus the shape of the loaf being a one-off thing. And how long did you let it sit after the last feed before you mixed the dough? That's usually where I mess up and get a gummy middle too.