First starter- yogurt, help?
I'm new here and hoped to get some advice on my starter. I have made a starter in years past with yeast packets but only made a few loaves and didn't feed the starter to keep it going. I am currently a few days in to making my first 'real' starter and am having confidence issues. My starter recipe is from an old Sunset Bread book. It basically called for 1 cup of skim milk heated, 3 tablespoons low-fat yogurt stirred in. It was to sit in a warm (80-100 degree) place for 24 hours, then be fed with 1 cup flour and remain in the warm place for 2-5 days until bubbly and 'good and sour smelling'.
I have it sitting in a water bath at about 90 degrees all day. I am currently on about day 3 of the final few days of rising.
I have been reading the articles and blogs on this site and have become concerned that I am not feeding often enough, that my texture is too soupy, my temperature is too high, my starter isn't doubling. I did have a small bit of fuzz mold on the side of the jar, but after reading this forum, just scraped it off and moved on. I do have a few small bubbles forming at the top of the liquid, but not much else going on. I wonder if it is too soupy. It is very creamy, like yogurt.
Should I just keep on like the recipe suggests? My other thoughts have been to take it out of the water bath and let it sit at room temp (72 degrees) for the remainder of the time. Also considering whole rye flour to help feed/sour things up. Any suggestions?
Thanks so much!