Can somebody please advise me? I have been working on a sourdough starter with all rye flour. It has been a week. I don't see any bubbles, but it sure smells good, with a nice combination of sour and sweet. Because our house is cold I place my bowl over the dehydrator which was going for the first few days, and since then it's been fairly cool in the kitchen. Neither temp seemed to make much of a difference. After a few days I added a cabbage leaf, which I read about somewhere, to ensure some of the right bacteria getting in there. I am on well water so I don't think the problem is chlorinated water. What could the trouble be? Or if if smells so good, could it be okay? It just doesn't have the light and airy quality I think it's supposed to, it's more like a heavy batter. Will it leaven my bread or do I have to start over?