Hi New Baker, I'm sorry I wasn't able to respond to your question in a more timely manner. Early on in the sourdough starter creation process things can be fairly unstable in terms of rising, and you can also get some unpleasant aromas, so it's a bit too early to evaluate your starter in this way. Often an early burst of rising is caused by a type of bacteria that gives off carbon dioxide, rather than the wild yeast. This type of activity also seems to be associated with a subsequent delay in the wild yeast kicking in. If you find that your starter is now bubbling, but not rising at all, then you may have hit the dreaded lull in rising that can occur around day 4 and go on for several days, or even longer. This is by no means a reason to give up on your starter. Even if you continue exactly as you're doing, your starter will eventually work things out and begin rising predictably. But you also have the option to try the alternative feeding routine I've mentioned in many of my earlier replies. This alternative plan, suggested to us by microbiologist and sourdough baker, Debra Wink, lowers the pH of the starter environment, which seems to help pave the way for the wild yeast to join the party. 

Here's the plan:

1. Feed once a day. 

2. Feed with whole wheat or whole rye flour, rather than AP. 

3. Feed with a ratio by weight of 2 parts starter : 1 part water : 1 part wholegrain flour. For example, you could save 1/2 cup (4 ounces, 113g) starter and feed this 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) wholegrain flour. 

Once the starter begins to rise predictably (twice) it's important to start feeding twice a day (which will further promote yeast activity). If you're following our sourdough starter recipe you'll also want to gradually transition back to the AP flour and 1:1:1 ratio by weight. 

Don't be surprised if your starter behaves a bit sluggishly each time you change up its feeding routine, as the organisms need time to adjust to change. Once your starter is doubling in size predictably again, then you can consider your starter "mature" and ready for baking bread. 

I hope this helps! Let us know how it goes. 

Barb

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