Sourdough Starter: Am I doing this right?
I'm following a couple of recipes for making my own starter (The one on TheKitchn, and one on SeriousEats) I'm on Day 9, and it looks like the photo below. Am I doing this right? It's winter where I am right now (about 20-22 C at peak afternoon and lows of 7-8) and I've used unbleached stone-milled white flour. Should I keep plugging on?