Following the instructions and formula from Peter Reinhart book on whole wheat breads, I started the seed culture.
So I used pineapple juice and whole rye flour, for the first 2 days it did not show much action but there smelled fragrant fermentation I fed it twice so far with daily stirring 3 times.Today is 5 day, it only showed up few bubbles, did not expanded or doubled. Not sure if it is live or I need to through and start again.
Thanks for any all help
Just follow the instructions like you have been, and all should be well.
Stay with it
Temperature can have considerable effect on how quickly a starter gets going. Warmth tends to help a starter along. The last time I experimented, when I kept the starter at 77 F using a proofing box, the starter took off in two days, much to my surprise. At regular room temperature, it took a more typical 4 to 6 days before the new starters got going, though part of that difference could be because I used whole wheat flour rather than rye.
I don't recall the specifics of Peter Reinhart's method, but you might try cutting back on the feedings until you see signs of life.
The main thing, though, is have patience. If you're really concerned that your first attempt isn't going to pan out, you can start a second one, but keep going with the first one. Chances are, it'll take off right after you begin the second attempt.
Just let it sit and ferment. Stir once per day. You'll know it's ripe when you can smell the yeast.