I made a sourdough starter using grapes, water, and flour. The first two days of the process went very well, but then it did not triple in size as it should. I've been keeping it in a warm spot feeding it daily, but forgot to feed it yesterday. It still hasn't tripled like it should. The starter has separated with murky looking liquid on top and white on the bottom. Is it okay? How can I tell if it is good? The smell is awful- doesn't have a yeasty smell. Anyone got any good recipe for making a starter using wild yeast? Thanks!