New to sourdough
So I moved to Alaska and I finally declared myself beyond Cheechako (Alaska-speak for greenhorn) stage. To celebrate, I'm attempting a sourdough starter. I've named my starter Jim, after Jim Huscroft, an early twentieth century Alaskan hermit. Legend goes he came into town once a year and picked up a copy of the previous year's newspapers, which he would read one per day over the next year, each a year late.
The "Sourdough Jim" sitting on top of my refrigerator has it's own idea of time as well. I started it last week using 1:1 whole wheat and water. The first two days had one 1:1:1 feeding with white all purpose flour, then switched to twice a day. All at room temperature. What I'm getting looks nothing like the photos on the KA blog, lol. I've had small bubbles but it has never doubled. It smelled kind of like sour kraut the first few days the cabbage is in the crock, with a hint of soured dairy, and it was extremely thick and doughy, like a stiff dropped biscuit dough. Now it can be poured, like really thick batter, but it is still stretchy, and it smells more like spackling than kraut or yogurt. It barely tastes sour right before I feed it. It hasn't had a lot of bubbles, only a few small ones, and doesn't smell at all like yeast. According KA it should be ready to use soon, but I don't think so. Room temperature for us is 67-75 and varies with the outside temperatures quite a bit.
Is the 2x a day 1:1:1 feeding schedule over-feeding the starter at this point?