We've been feeding it 1/4c rye 1/4 wheat 1/4c hot not boiling water. It has layer of light brown water over slop underneath and smells nice and sour but your photo has bubbles, so we want to know if we have to start over or keep going. Thanks!
It could be that the place you are storing it is too hot or cold.
Even though sourdoughs usually depend on naturally occurring yeasts I would think there is a temperature range that is ideal for them to work the same as when making bread by the method where you add yeast to the recipe.
Check out some of the recipes here but I think you may have to discard it and start again, as in at least one hub here it is says if no bubbles form throw it away after 2 days.
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