i am a complete novice to the sourdough "club" and really want to get cracking on making a loaf of bread with my starter. However the problem I am having is knowing when I can start using it. I started (no pun intended) Ruby last Tuesday (4th June) using Dan Lepard's recipe. She seemed to be doing well, but now when I've fed her daily, she bubbles up quite a lot, though never upto the top of the jar then goes flat. She smells quite strongly of beer (that is the best way I can describe it, alcoholic) but is quite liquid. Is this normal, should I persevere or throw her away. When I feed her I keep 100gm and give her 50g white and 50g rye flour along with 120g water. I realise that the joy of making your own starter is that there is no definite time line, but I would just really like to get a feel that I am on the right lines. Any advice would be gratefully received. I live in Spain where the temperature at the moment is between 28-30c so maybe Ruby is peaking sooner than I think. She is living in a 1.5litre kilner jar which is quite tall, so am not holding out much hope that she will explode out of the top.