okay I ventured out to make my own starter first using the recipe from "wild fermentation" book. I used 1cup of rye flour and 1 cup of filtered Water covered with a cheesecloth and put on the counter. 12 hours later it doubled in size so i stirred it and added just 2 tbl of each water and flour(following book) then unfortunately i was away for about a day and the starter rose so much that it overflowed out of the jar. So, I transferred to a new bowl and started to feed it this combo of 2tbls each of water and flour, it was nice and bubbly and smelled of sweet wine but never doubled. So i figured I would check out other recipes and found out I messed up royally. So i discarded all of this mixture save 1/2c and added 1/4c of water and 1/2 cup flour and started again. My question is am I just shooting in the dark with this started or it is possible to save it? it's been bubbling and fed for about a week now but hasn't gone through the "doubling" process since that first 2 days?
Any help would be great :)