Advice about using my starter for the first time.
I have been taking a pretty relaxed approach to my first attempt at starting a starter and I think it's working out ok. I got some wholemeal spelt flour and put it in a jam jar with water, then put a grape in, with bloom on the surface. When it started to show some activity I took the grape out and I have been stirring the stuff and adding spelt and then white bread flour, and pouring off liquid from the top. There was some acetone and then some blue cheese smell, but I made the mixture a bit drier and now it smells pretty good and yeasty and it's bubbling well. It's been going for about 10 days. It's on a bench that gets warm in the evenings and at lunchtime for an hour. Currently it's 25 C there.
I only have a small amount. I have taken a small quantity off to a different jar, as insurance, now I want to use some of what I have to make a loaf. Suppose I put some honey in a glass, dissolve in warm water, add a couple of tablespoons of my starter, leave somewhere warm for 10 mins, then add this to my flour? Then maybe expect a long slow rise? Is that the right sort of idea? Or am I rushing things?