It's been a while since y'all were workin'this post around the barn, but if I may, I'd like to offer an old observation. When I was a pup, all of my Grandmas cooked "old fashioned", and a couple of them kept sourdough going all the time in their kitchens. Now, we all lived in the greater Los Angeles area, there was a lot of humidity, and agriculture in the area in those days; the "ag" is pretty much gone, now. One of them set up housekeeping in Yucca Valley, which is in the Mojave Desert, about 150 mile east of LA, and an entirely different climate; dry and just that. She took some of her starter from LA out there, and it died. She did this several times over a period of a couple of years, and finally gave up. This starter was one she had started in Oregon, in the late Forties, and had kept it going for almost twenty years, so you know it "had some legs", but the desert just did it in, in short order. I don't know the climate in Nebraska, but I imagine it is fairly dry there, most places. Could that be the reason you have a problem with wild starter there?