(This is the starter before I feed it.)
I must admit at this time that my starter doesn't appear to have a whole lot going on inside. This is pretty normal though. Usually you cannot expect a whole lot of activity after the first 24 hours. I've noticed the smell has changed a little bit, it's still smelling sweet like whole wheat flour does, but it's got a slight (very slight)hint of sourness going on. This smell will pick up and become pretty bad in the next day or two, but then it will mellow over time.
Day 2 feeding:
Scrape the starter into a bowl and discard half of it (about 8 ounces). Add 4 ounces of water and 4 ounces of unbleached bread flour and stir until smooth. scrape contents back into your sourdough container(because we are using unbleached bread flour, the mixture will be a bit more slack, as bread flour doesn't absorb as much water as whole wheat flour does), cover and let rest another 24 hour. Hopefully by tomorrow there will be more signs of life. If there is any extreme bubbling tonight,which I don't expect, I'll snap a photo of it. I think the fact that we keep our apartment fairly cool is making for a slower starter. Or my first start wasn't hydrated enough. Time will tell. It's all an experiment at this point anyway!
Oh yes, and I've named my starter "Dudley". A rather fitting name if he doesn't start showing some action soon (it will fit even if he does kick into action, cause I like the name)!
Cross your fingers and stay tuned until tomorrow....
(this is Dudley after I've fed him, no big difference)