brown rice flour starter?
i'm allergic to modern wheat, and my previous starters were made with spelt, usually white spelt. they started out pretty active, smelled and tasted great, but after a while they all failed or became too hard to maintain. maybe it's me, but i thought i'd try a brown rice sourdough starter using bob's red mill brown rice flour and kicking it off with a pinch of instant yeast, which is very fresh and very lively.
well, the starter became active very soon, within a day it was rising, which concerned me - my reading and my spelt starters lead me to expect it to take days longer. the starter also smelled strongly of banana - go figure! it didn't small like grain at all, just fruit.
it's about 80f in our kitchen, and i started with 4 Tb flour, 1/2 tsp yeast and enough filtered water to make a wet but not liquid starter.
is the smell or speed normal for a brown rice starter or is it - as i'm guessing - something not to mess with?