Any help appreciated on this. I started my starter about three weeks ago. For the first two weeks, I only used strong organic white flour, as it's all I had in the cupboard at the time, and I'd seen other more basic starter recipes online only using white, so I stuck with it. It started promisingly, a pleasant fruity smell and all that, but after two weeks, had barely progressed beyond the surface bubbles, certainly no increasing in volume. Gradually it lost that nice fruity smell too. So I spotted on here that someone had had a similar problem, and was suggested they use rye too (as per the 'make your own sourdough starter' article). So I've been using rye too now for nearly a week, but no huge difference. The smell is less pleasant (not rotten eggs or anything, maybe a slight alcohol smell, which I thought might have been encouraging), there is a little increase in volume each day, but barely anything. Is a week with added rye not enough to see results? Where has the lovely fruity smell gone? Am I throwing good flour after bad?!
I might add I'm in London and it's been baltic over here for the past few weeks, and my starter resides in the kitchen where there is no central heating. Should I keep it somewhere warmer perhaps?
Like I say, any help appreciated. I thought I'd be into my first loaf by now, but no dice.