Yesterday I put about 60g rye starter, from a jar of rye starter I store in the fridge. I added 1/2 cup of w/meal wheat flour and 1/2 cup water. I stored on top of my fridge. This morning a bit of clear liquid was on the surface, and it smelt only average, a bit weak. The dough didn't rise much, only about half as much bigger. But when I baked it, the bread had risen.
Do I need to keep feeding each day until it has a stronger smell? Is a larger ratio of my rye starter to (flour + water) needed?