new starter rising, but few bubbles
I'll admit I'm trying to be patient, but spent most of a year physically being unable to bake much and now have a long list of SD recipes bookmarked. I'm on day 8 of a new starter using Debra Wink's method from TFL. The starter I made 3 years ago from BBA (started in warm weather) had phases of vigorous big bubbles (called it the witches cauldron at times), strong acetone, and fast tripling.
Our house runs cool, so on non-woodstove days it's been in a small ice chest with low heating pad at about 80 degrees. 50/50 Guistos UB Ultimate High Performer and One Degree Sprouted Red Fife (3 days of pineapple juice, then bottled water). Since day 4 I've discarded all but 1-1/2 to 2 TBSP, fed every 24 hours with 1/4-1/3 c, flour and 2
TBSP water. The smell is pleasant, occasionally very mild acetone, doubles-to-triples in a few hours, but not many bubbles and those are certainly not large or boiling like my first starter. There's been no hooch.
Is it good that there's been minimal acetone smell, or bad that it's rising but not vigorously bubbling? This morning I saved and fed the discard; will continue this and try Hamelman's pancakes or flatbread this weekend as a test. TIA!