On Feb 3, 9:08 pm, jc > wrote:

> I really don't know where to stop, or if there are any tricks I should be using (adding vinegar??). I'd love to hear
> some suggestions at this point.

Try this... go back to the organic rye. Mix up a dough ball about the
size of a golf ball. Start with 2 tablespoons of water, knead (with
clean hands) enough rye to make a reasonably stiff ball. Then, roll
the ball in the remaining flour to ensure that it is coated and dry on
the exterior. This dry coated "skin" will protect the interior from
contamination. Store in a clean, covered container on the counter, out
of direct light. Let it sit for 3 days. After 3 days, use a knife and
remove the dry exterior of the dough ball. Mix the remaining interior
dough with enough rye and water to replace to discarded material. This
is your first refreshment. Refresh another 3 times using 2 day cycles.
You should notice a ripe cider-y smell developing.