Week-old starter behavior questions
After exhausting myself reading and researching, I have jumped in to the sourdough starter world. I have a few questions about how I'm progressing. Please advise if you see anything in my terminology or technique that needs correction - I will gratefully take any criticisms!
I started a 100% hydration starter with whole-grain organic spelt and filtered water 5 days ago. I am keeping it in a glass jar with a wire bale lid, with the gasket removed so the lid justs rests on top, not sealed. It is at cool room temp, house temp averages about 68 degrees. Until yesterday, I was seeing good bubbling. I was doing a daily routine of removing and discarding all but 50gm, adding in 50gm warm water and 50gm spelt flour.
Last night, when it was time to do the discard/feed, I noticed a layer of amber liquid on top. Assumed this was hooch instead of liquid separation, mixed it back in and carried on with the feeding. Checked it this morning, again with the layer of amber liquid. Some bubbling still occuring, but no increase in volume yet. I mixed, discarded and fed again this morning at about 12 hours.
There is a sour but not unpleasant smell. It's been about an hour since the feed this morning and I'm already seeing bubbling.
a) Does this sound like I am on the right track?
b) Am I correct in figuring that the starter is just asking for twice-daily feeds at this stage?
c) Would it be helpful to increase the feed, to a 1:2:2, or even more? (I'd like a daily-feed routine to get this starter established, my end-goal is to keep the starter in the fridge during the week, and do once-a-week baking.)
d) Am I stunting it's grwoth by not having given it a name yet?
In case it's a factor, I chose spelt because it was the only whole-grain/organic I could get at the time other than rye, and I had a traumatic stomach-flu episode once that involved rye-bread croutons, so there's a bit of a mental block against rye going on. Nothing more than that.
Thanks for taking the time to read this, I am hoping to become part of the community here and appreciate any help.