Building a sourdough starter and adjusting ratios
I'm currently on Day 10 of establishing my first sourdough starter. Currently I am using a 1:1:1 ratio of starter:flour (50/50 wholewheat/plain):water and the starter is rising about 80-85% in about 3.5-4 hours consistently. I am doing this feed twice a day at 9am and 9pm. According to a few of the online methods I have seen I should start increasing the ratio at some point to start slowing down the rise so that I can feed at the peak on both occasions. I was thinking of increasing the ratio from 1:1:1 by 0.5 increments (1:1.5:1.5, 1:2:2. 1:2.5:2.5, etc) until I can achieve a rise of 2-3x that peaks in 12 hours. Does that sound like the right thing to do? Any advice appreciated!
Also, the smell of the starter is still kind of funky and I can't say I can really notice any of the 'sweet' flavours that I've seen described online. For now it's still looks and smells a bit like baby sick... normal?