2 week old starter smells right, but no rise!
Hello all, a few years back I had a pretty successful white 100% hydration starter, which I unfortunately lost in a move between cities. I have been baking yeasted bread on a fairly regular basis since then, but recently I decided I wanted to get back on the sourdough path. So I started a new starter using white unbleached, and after a week it started smelling better, but did not get much rise. Now another week later, I am still not getting any rise, but the starter consistency looks perfect, and it smells great, almost exactly what I remember with my old one. I am guessing I am getting the proper bacteria growing in it, but lacking the yeast. I have some whole rye flour on hand, and I am wondering if adding a bit of that in my next feed would maybe help inoculate it with some yeast. Would this be a good idea, or would adding in different flours confuse or possibly kill the culture? Or should I just keep feeding it like normal and hope something happens? TIA!