I followed Nadia's steps to create this Red Fife starter. While this photo looks promising, after this day (which was day 4 or 5) despite increasing the feedings my starter would not rise but smell alcohol-y.

I did some reading online and it turns out that Red Fife doesn't have a lot of gluten, so once the sourdough bacteria had established, there wasn't enough food for the bacteria to eat and the fermentation process was faster than if I used whole wheat or all-purpose.

Since then I slowly switched to a mix of 90% all-purpose and 10% red fife and the starter acts more conventionally (the way Nadia describes in her course).

 

my 100% red fife sourdough starter.