Learned the hard way on this with my HOA board a few years back. They kept posting "draft" minutes that left out the part where a board member admitted the fence budget was wrong, then the approved version showed up weeks later with that whole exchange gone. Called the township clerk and she told me drafts go up within a couple days but only get final once the board votes to approve them at the next meeting, so somebody does edit in between. Started recording the meetings on my phone after that and comparing, and let me tell you, the "edits" are real.

Used to figure the flour swap was just luck, that a starter is a starter and any feed would do the trick. Then mine pulled the same stunt before a big bake and a switch to rye got it roaring back way faster than my regular flour ever did. Now I'm convinced rye is doing something real, those extra nutrients in the bran seem to wake up the yeast when it's sluggish. That nail polish smell you had is usually a sign the starter got too warm or went too long between feeds, so the rye may have just given it the kick it needed alongside a fresh meal. Still, timing matters too, since a hungry starter will bounce back on any flour once you finally feed it. Worth testing both ways next time so you know for sure what did the work.