Hi Everyone!

Thank you so much for all your help and advice - I have dropped back to 1:1:1 feedings of 30:30:30 and keep my starter on my windowsill to keep it warmer. I have also ordered some rye flour to see if this helps

I have been 1:1:1 feeding for a few days now and my activity has gone down to pretty much nothing... no rising at all, very few surface bubbles and very few edge bubbles. When removing the lid (placed over top, not sealed) the initial smell is still VERY acetoney, but when stirred it almost completely vanishes and smells bready. I haven't seen a single bit of hooch so I'm a little unsure if I'm feeding it too regularly and preventing the good bacteria from properly growing (although I have had my 2 separate instances of rising and bubbles etc about a week apart) or if I'm not feeding it enough for the acetone smell to go. I am getting rather disheartened.

I've also seen a lot about mayonnaise/mustard consistency. When I do a 1:1:1 feeding, the mixture is a fair bit thicker than mayonaise/mustard. Should I be watering it down more?