I've got a starter going, though I didn't have any rye flour to start it with and used bread flour (I do have whole wheat, though... would that work?). It's day 4, but so far, it just smells like beer. I don't get any kind of sour aroma from it. Is it that it simply needs to be refrigerated to produce more acetic acid? I think you are right on track as long as the starter is the right consistency (thick pancake or waffle batter) and bubbly. Yes, whole wheat flour is a great flour to use in the beginning and to feed with every now and again. ~Amy

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