Hi Barb, I am on day 13 of a 50/50 rye and unbleached all-purpose starter. For the past week, I have been on a 1:2:2 ratio feeding of starter:water:flour on a once every 24hr schedule. For the first week I was closer to a 1:1:1 ratio. It is quite cool in the house, around 65F, so I have been keeping it in a small enclosed space next to another jar of hot water to keep the temp up. It went through the aforementioned bacteria growth around day four and then quieted down. It now smells much better and bubbles, rising only 2-4 cm in a tall mason jar, but never doubles in size. Is there an issue with yeast activity, temp, or ratios, or am I just not being patient enough?

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