Simon wrote:
> Hi Sam
>
> You're completely right of course - not all waters and flours are the
> same and I really should have included these details!
>
> I'm using ordinary tap water because the tap water here in Edinburgh
> is nice and soft. I take it from the main riser in the house so it
> doesn't pass through any of the old lead pipes.
>
> The flour I'm using in Marriage's organic - I started off with
> wholemeal for the first 4-5 feedings and then switched to the white
> stoneground stuff.
>
> I'm afraid that I don't konw the temperature in the house, but I would
> guess that it varies between about about 13 and 18 degrees centrigrade
> over 24 hours. Having said that, spring is here now and this part of
> the world is warming up remarkably quickly - I went for an early
> morning bike ride today and didn't see any ice patches on the road
> (althought there is still snow in the fields). The starter lives in a
> cupboard in the core of the house in order to maximise warmth and
> minimise temperature variations, so I would guess that it sits at a
> pretty constant 15-17 degrees or so, maybe a little warmer.
>
> Does that help?
>
>
Temperature is a factor - you should be much higher than what you describe.

If you look there, how much longer less optimal temperatures take with
an established sourdough:

http://samartha.net/SD/docs/DW-post1-4n.html#058

And you don't have an established sourdough yet.

Water - well, if it's from a municipal water supply, it can be
chlorinated - let it sit for a while to get that out and then use it.

Flour - full grain rye is definitely a winner over anything else.

What about sourness of what you have -any discoveries in that direction?
You mentioned smells - fermentation surely is happening.

I think your main factor on missing activity is temperature.

Sam