Well, I started a new starter with whole wheat on Sat. It sat dormant for 2 days before it began to grow. I fed it with whole wheat to see what would happen. Nothing happened again until the 2nd day when it doubled in bulk. I refreshed it again this afternoon with whole wheat and it had doubled in bulk in 8 hours which is now as I write. As I have done more reading on the site suggested by @paulraphael and now know that whole wheat starters at the beginning are not such a good idea until they are stable so I am going to see if I can switch it over to an AP unbleached flour sourdough starter by mixing in 30% AP in tonight's feed and see what has happened with it when I wake up tomorrow. BTW I have not found any smell of acetone in this starter so I hope the first go at this process was a one off and is also why I am switching over to unbleached AP to decrease the tendency for the development of lots of acid. It does at the moment smell sour however.
