Rye sourdough

This my second time trying out rye sourdough. I have said that I'm not going to make it again because the sourdough breads upset my stomach. But then, I just can't resist trying it once more. Perhaps it will get better this time. I want to make an effort to keep the culture as clean as possible. I use boiled water. I also do not intend to let the culture stay for too many days.

Results:

Day 1, 6:45am, about 1/4 cup pineapple juice mixed with 2 huge TB of rye flour:

Day 1, 6:45am, height of culture:

Day 1, 10:44am, stirred after 4 hours of creation:

Day 1, 2:16pm, stirred again after another 4 hours:

Day 2, 8:04am, after overnight rest:

Day 2, 10:21am, culture fed with 1 huge TB of rye flour and about 1-2 TB boiled water:

Day 2, 6:25pm, small noticeably amount of growth, as height has grown very slightly:

Day 2, 6:27pm, top view of the growth:

Day 2, 6:28pm, stirring culture:

Day 2, 6:29pm, culture allowed to rest after stirring; observe the fall in height:

Day 2, 9:33pm, noticeably growth happening again:

Day 2, 9:33pm, zooming in to the top:

Day 2, 9:34pm, vigorous stirring:

Day 2, 9:35pm, stirred and allowed to rest:

Day 2, 10:29pm, explosive growth:

Day 2, 10:33pm, culture transferred to larger bowl:

Day 2, 10:36pm, 1/8 cup flour added, without additional water, then vigorously stirred:

Day 2, 10:38pm, consistency of culture:

Day 2, 10:38pm, height of culture:

By this time, the sour dough rye culture tastes pleasantly fresh, only a little sour, with a strong and sweet flavor of pineapple.

At the end of the day, I decide to stir the culture one last time before going to bed:

Day 2, past midnight 12:05am, noticeable rise in culture:

Day 2, past midnight 12:17am, stirring with a knife soaked in boiling water:

Day 2, past midnight 12:21am, culture stirred, allowed to rest overnight:

Day 2, past midnight 12:21am, culture's height before resting overnight:

Day 3, 7:30am, culture explosion:

Day 3, 7:33am, culture uncovered:

Day 3, 7:34am, culture stirred, with a strong sour smell:

Day 3, 7:37am, culture transferred to bowl:

Day 3, 7:54am, added 2 TB rye flour, 1 TB molasses, 1 TB oil and 1 tp salt:

Day 3, 7:59am, culture mixed:

Day 3, 7:59am, details of culture after mixing:

Day 3, 10:05am, culture rested 2 hours:

Day 3, 10:08am, culture stirred again:

Day 3, 10:09am, details of culture after stirring:

Day 3, 1:18pm, culture rested 3 hours:

Day 3, 1:18pm, culture's top:

Day 3, 1:18pm, culture's height:

Day 3, 1:21pm, culture scooped into pan with minimal disturbance:

Day 3: 1:22pm, height of culture in pan:

Day 3, 1:22pm, ready to bake:

Day 3, 1:53pm, loaf baked 30 minutes, internal temperature 175F, crumb not hard enough to hold thermometer yet:

Day 3, 1:53pm, thermometer coming out almost clean:

Day 3, 2:15pm, loaf's top:

Day 3, 2:15pm, loaf's two sides:

Day 3, 2:15pm, loaf's heel:

Day 3, 2:15pm, loaf's bottom:

Day 3, 2:16pm, loaf's corner:

Day 3, 3:48pm, loaf sliced:

Day 3, 3:48pm, center slice:

Day 3, 3:49pm, heel slice:

Day 3, 3:49pm, a bite:

Observations:
This loaf tastes good. However, after eating just as little as the heel slice, I find my stomach grouchy and gassy. This is the third time that it happens. Perhaps it has something to do with the acids in the culture. I never have such problem with any other loaves.