Sourdough Starter

I have been fermenting freshly ground rye flour in water for a week now in a cheese cloth covered bowl. I started with a 1 Cup of rye and a 1 cup of water that I let sit out on the counter over night so the chlorine could gas off. The recipe called for filtered water, but this is what I have available. Everyday for a week now I removed 1/2 cup of starter and then fed the remaining mixer 1/2 cup of rye and 1/2 cup of water. If the bowl looked crusty I transferred the mixture to a fresh glass bowl. The starter is now bubbly, smelly, sour and somewhat bitter tasting. Ready to try making bread now. Tonight I will add 1/2 cup of starter to 4 cups of wheat flour and 2 cups of water. I want it to ferment nice and slow so I am going to put it in the basement closet where the temperature is about 63 degrees F right now. In the morning I plan to add the remaining ingredients and let ferment upstairs while we are at church. We will see what kind of science experiment we come home to after church. I will publish the process when I have achieved success!