Simon wrote:
>>>>
>>> It's not doing anything because you're not giving it time to ferment.
>>>
>>> Mix the (whole-grain) flour with water and let it sit, looseley covered,
>>> at room temperature for a week. LEAVE IT ALONE during that time.
>>>
>> Sure!http://samartha.net/SD/MakeStarter01.html
>>
>> S
>>
>
> But given that I've been doing the 24 hour thing for 2 weeks now
> without success perhaps it's time to try something different and just
> leave it for a week. I checked it this morning (about 12 hours after
> feeding) and it had a thin layer of hooch on top and no signs of any
> bubbles.
>
> Simon
>

Well, something's off with your attempts.

The method I described/used does constant feedings without reducing.
Reason for doing it because there was/is so much <censored> going on
with SD starter growing.
My opinion on the two week thing goes in the same category. It may work
but is not necessary. Pineapple/grape/potato/moon phase/chanting can
work as well and be claimed as the holey grail of sourdough growing/book
writing since fermentation just happens naturally.

What you do is not too much off from that (constant feeding) method.

Main sources for failure can be:

a - quick oversouring with no activity
b - lack of organisms/growing for other reasons

Remedy for a:

If you can't test for sourness (don't dare to taste it when you don't
have a pH meter or testing strips at hand - most likely), split the
amount, continue with the regular method with one part and use a small
amount, something like 1/10 - or a teaspoon to start a strongly reduced
mixture and continue.

Remedy for b:

You have not (or I missed it) mentioned what kind of flour you use, what
is your water source and what is your approximate temperature you are
running this. The reason the behavior you are seeing can be found there.

Maybe you can elaborate on that.

If you have hooch, alcoholic smell there is fermentation, just not the
right ratio of organisms. I think that's a good sign.

Sam