Diary of a Starter
This is my first post on this amazing forum so I should probably say a few words about myself before I ask my questions. I haven't purchased a loaf of bread from a store for almost ten years now. It seemed to me that even an average loaf of bread baked at home tasted better than most of the stuff in the store. A couple years after starting to bake I discoved the magic of the starter/sponge through Julia Childs magnificent "Baking with Master Chefs", which to this day is the best cooking show to ever air on TV, and I haven't looked back ever since. However, my starter, up until now has been with dry commercial yeast. I've tried many brands and for my taste settled on SAF, which to me has the best smell and flavor, although Bob's Big Red yeast as well as Rapunzel organic yeast are a close second. I found the Star brand and Fleshmanns not to be to my liking.
Anyway, I have been itching to try yeastless starter for some time now, and having discovered this incredible site now finally have to tools and the inspiration to do so. Thankfully I am blessed with owning my own grain mill, I happen to have the Whisper Mill. So I purchased some Organic Rye Berries and three days ago started my starter. :) ( See pictures below) Generally I like my starter to be farely wet about the consistency of pancake batter or so. So I started with 2 tablespoons of freshly milled rye flour and 2 tablespoons of Crystal Geyser bottled water. On day two I fed my starter with double the day one amounts. And on day three I fed it with double the amount of day 2, all organic rye flour up until this point. Here is the picture of it now:
Starter from top
Starter from the side
So here are finally my questions. Clearly there are bubbles on the top and there is that distinct sour smell. However, there has been no sign of levening. Is this OK? Is my starter too wet or is it simply not time yet? Today I fed the dough for its 24 hour feeding interval. I split what you see in the picture into three equal parts. One part was fed with a third of a cup of organic white flour and water. Another was fed a third of a cup of organic whole wheat flour and water. And the last was fed with a third of a cup of freshly milled organic barley flour and a third of a cup of water. When do you guys think it is reasonable for me to expect to see levening?
Thank you so much in advance.