I started my sourdough starter again on Sunday. Now it looks like this:
I started Sunday by mixing 1/2 cup white whole wheat flour (instead of my usual unbleached white flour) with 1/2 cup water. I covered it with a cloth and stirred it occasionally. The next day I added another 1/2 cup flour and 1/2 cup water, and stirred occasionally. And the next day I did the same thing. Today I poured out 1 cup of the mixture and added 3/4 cup water and 3/4 cup white whole wheat flour - and stirred occasionally. It's happy stuff, and it smells good, though not really 'sour' yet, so I'm going to keep working on it.
Also, I'm making sauerkraut for the first time ever. It looks pretty. I hope it turns out good, but I'll have to wait a week or two to find out.
Now, I just need patience.