Hi Lita, if your starter is still bubbling nicely, then you probably didn't kill it off in the oven. I don't know how many days you've been feeding it at this point, but the fact that it is becoming thinner in consistency and has a yeasty aroma may indicate that the wild yeast is about to kick in. Our sourdough starter recipe calls for twice a day feedings of equal parts (by weight) of starter, water and AP flour, but if you're only feeding once a day you could continue with this method until the starter begins to rise predictably, and then switch to the twice a day feedings. Once your starter is rising predictably with the twice a day feedings, then you should be good to go. Patience almost always wins out with sourdough starters, so I would soldier on. If you're worried about using up too much flour you can always reduce the quantity of starter you're maintaining. Just be sure that the jar you store it in is appropriately sized; the starter shouldn't be too thinly spread out, while leaving enough head room above the starter for fermentation gases to collect. A clear, straight-sided wide mouth jar that is taller than it is wide will make it easier to see the starter "doubling" in size. I hope this helps! Let us know how it goes! 

Barb 

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