Hi I just found these instructions after working with my first starter. I started it with half whole-wheat/half AP flour, water and a little bit of sugar. It was quite vigorous and quite sour smelling after only 2 days. The instructions I had didn't mention discarding some before feeding, so I've just been using it and then adding more flour and water after using it. Then I let it sit at room temperature for a bit before putting it in the fridge. When I add the "food" it always bubbles quite vigorously but I do notice that it doesn't smell as sour. Does this mean the pH balance is off? I've made three different recipes so far and it always rises at the shorter end of the allotted time and has a decent sour taste. Is there anything I should be doing differently? FYI I've been adding 1 cup of water and 1 cup of flour. Mine has a very soupy consistency once I stir in the hooch. Is this okay?

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