Great information on this site. But, I'm not finding any one with my situation. So, here is what I've done, and my results so far. Note: I put this in a glass container, in the oven with the light on and door shut. It averages around 78-82 degrees in there. Day 1: 50g white flour + 50g water Day 1.5: Doubled in size already w/ tons of bubbles! Discard 1/2 and feed 50/50 mix. Day 2: Tons of bubbles and doubled in size! Discard/feed again. Day 2.5: Doubled in size already! Discard/fee again. Day 3: No changes since Day 2.5 but have hooch (alcohol) on top. Poured off hooch, discard/feed again. Day 3.5: More hooch but no more rising occurring. Discard/feed again. Day 4: Still no rising, more hooch though. Discard/Feed again. So, as you see, the first 2 days were really active. Then, suddenly no more rising but still getting yeast by-product of alcohol each day. Is this normal? Should I continue feeding and waiting for more rising to happen? Or, discard and try again? It smells really sour, like sourdough starter should. But, I'm concerned about the lack of doubling in size, or lack of rising. Thanks!

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