By the way, I had also made a starter with a really old smack pack of WY5335 Lactobacillus. It ended up smelling exactly like nail polish. Really intense.
I got a fresher pack of Wyeast and tried again and it worked great. Pitched both starters in a blonde wort and it took right off. pH of 3.30, and then I blended with the same wort that was fermenting with 5 different strains of Brett plus some Sacch trois. Split that and have raspberry puree in one and apricot puree in the other.