Trying to make a wild yeast starter with spring water & organic rye flour. Day 2 & 3 smelled like sugarcane rotting in the fields (not a bad smell, mind you). The surface showed pale white fluff & overall it was quite bubbly. Day 4 smelled like paint thinner, and the surface fluff was grey. I fed it last night, and by this AM, it wasn't bubbly at all (65 degree overnight room temp). Today is day 5--it looks like pancake batter, not bubbly yet. I'm sticking with it, but when does it start to smell like something more appetizing than acetone? (Note: my last starter attempt--in warm weather--went south by day three...ugly pink & green stuff growing wildly).