On Wed, 15 Jul 2009 10:53:54 -0700, "Paul M. Cook" >
wrote:

>
>"Corey Richardson" > wrote in message
.. .
>> I'm a learner when it comes to sourdough starters, but I'm currently
>> giving it a try and would appreciate your help and suggestions.
>>
>> I started this with ordinary white flour (I now know that was wrong)
>> and it's around 2 weeks old now. It smells very beer or wine like, has
>> a browny coloured 'hooch' and has signs of life. The problem is that
>> when I feed it, it doesn't double in volume and just continues gently
>> bubbling.
>>
>> Do you think my starter is too thin, or just still immature?
>
>It's immature. You don't usually get a lot of volume increase because there
>is no gluten really to hold it up.

Thanks. I'll make a few adjustments, as suggested, and wait a while
longer.

--
Corey Richardson