So, last week I started my very first sourdough starter. I used 1 1/2 cups flour, and 1 cup water (halving my recipe since I was using a honey container.) Well, I apprehensively put it in my new born's room, which at the time was the warmest place in the house from the recommendation of my wife. This was after I had read a post (I think it was from this site) about how someone made sourdough and the jar lid exploded off. Well, I didn't want that, so I moved it to the kitchen.

The next day, T took the lid off, smelled it, it was rather sour. So I added two tablespoons Organic All Purpose Flour (which was the starter as well,) stirred and went about my business. Came back to check it, and to my surprise it as rising. So I stirred it. Checked back in about... 30-45 min and it had rose again, to the top of the lid. So I stirred it, and halved it into another container.

On the Third day, it smelled like I had covered stored someones vomit instead of flour, and it had the "hootch." So, that day I actually got rid of it.

I started again this time with 1/4 cup all purp flour, and 1/8 cup + 2 tsp water. I let it sit for 2 days, stirring 3 times a day. On the third day I took out some starter, measured the weight to roughly 5 grams, then added 5 grams flour and water. Stirred, put it away, stirred two more times that day. Today, I believe it is the 4th day of the new starter, it smells pleasantly sour, unlike the putrid smell from before, but isn't really rising. The temperature in South Korea (Where I am currently living) has dropped some, it is cooler these days then it was a few months/weeks ago. So yesterday I added 2 tablespoons flour to the mix to feed it, as I guessed it was hungry from the hootch (which I stir back in because I figure if I want to keep the liquid at 100% I should do that.) My starter isn't really dry, it's more like pancake batter. It is bubbling, just not rising. Is this a problem? Does it HAVE to rise? When will I know if its ready? My wife says (butting her nose in) that she looked up the recipe and some have said it only takes two days. I know this depends on flour and conditions of the house etc. So, what's going on?

Thanks any and everyone!