Took a rather hap-hazard approach to starting my starter. Used 50g organic wholewheat flour and 50ml water, stirred in well and sat with clingfilm for 24 hours. After this time I looked at it and although it hadnt risen at all there were definite bubbles both on the surface and within the mixture. I couldnt remember the next step (woops) so put in 2 tablespoons of cooled boiled water and 2 more tablespoons of flour.
24 hours later it smelt pretty nice and was bubbling away but still not rising...? It smelt sort of bananas with a very sour taste when I had a taste of the spoon after stirring.
Saw a post on here about feeding it and went with 100g flour, 100ml cooled boiled water and 40/50g of starter. 24 hours later it's got bubbles, big and small, on the surface and underneath but no rise at all!
I reckon the temperature has been 21-23*C fairly constantly. I know its not dead as its making bubbles but what is it doing?! Or more likely what have I done wrong? (Apart from invent some strange way of getting flour and water to bubble that doesn't seem to be a well recognised starter method)
Any help would be useful!