Sunday evening before bed I decided to conduct a little experiment, briefly what I did was...
250 g whole rye flour
enough warm water to make thick 'batter' (round about 65 - 70% hydration)
mix together until smooth and just leave covered with cling film and see what happens...
monday morning - 3 bubbles.
monday night - a few more.
tuesday morning (now) - very slight puff up, bit more bulk, just noticable, more bubbles but no froth yet. Very strange smell indeed, earthy and sour, definately not a beer smell. Most of the starters I've made have the smell of beer after a week or two. Stirred briefly, covered and returned to cupboard.
What I'm wondering is will this eventually become a wild yeast starter? My intentions were to just leave it in the same location (food cupboard) and observe for 7 - 14 days and from these observations get a predictable picture of what happens in the process if allowed to run as naturally as possible, so I can make some sort of comparison to how my other starters have proceeded (or mostly not proceeded;-) )...