Althought I'm new here I wanted to offer a help to others who are busy like me. Got distracted the week before Easter and forgot to feed my starter while it was sitting on the counter (and not in the fridge where it should have been!) When I discovered it last night and gave it a whiff it had almost an acetone smell. I remembered from my web research a food chemist who had used pineapple juice, water & flour to create a starter because the juice from this particular fruit is just the right acidity and inhibits "bad" bacterial growth. We had some fresh pineapple in the fridge so I poured about an ounce of juice into my starter and added some flour. This morning I have bubbly, foamy, happy starter and two loaves are proofing as I type.Hope this helps someone.