This is the dough after 24 hours. The bottom of the tape is where it started. There was some growth but nothing dramatic.

Here's what it looks like after its first feeding. It is fed with wheat flour, specifically bread flour.

After about 10 hours the expansion reached the limits of the 1QT container I started with. I switched to a one gallon container and the growth continued. This is what it looked like after 24 hours. Rye flour ferments much faster than wheat flour. At this point the rye/wheat ratio was still in the rye's favor.

After the second feeding. As the wheat flour starts to dominate, I expect that the growth will slow significantly. Film @11!

As I suspected, as the wheat starts to dominate, the growth slows down. It's still growing, but I don't have to worry about it blowing the top off. At left is about 24 hours after the second feeding.

As the yeastis pick up steam, regardless of the kind of flour, the growth starts to pick up again. On the right is The Beast 24 hours after its third meal. You may not be able to see it, but it has fallen about 2 inches from its apex.

After the third feeding, the seed culture is transformed into a barm. You toss all but 7 ounces and add 1 LB of flour and 1 LB of water. Looks like it worked. I couldn't exactly follow the timetable. This is the new barm 24 hours after the last feeding. I could bake with it now but the flavors are going to improve if I feed it 2-3 times over the next 2 weeks, according to the book. Decisions, decisions!

I didn't have the heart to through the rest of the seed culture away. So I'm playing with a rye starter. I subbed white rye flour for the wheat. I'll feed it with rye a few times and will see what happens. Resting just after the first rye feeding.