First timer here, so be gentle. Just kidding, let me have it. BAM POW I started a sourdough starter about 5 days ago using the method found here: http://www.kingarthurflour.com/blog...wn-sourdough-starter-the-path-to-great-bread/. I'm in PA so "room temperature" at this time of year probably isn't the ideal 68-72 degrees. I'm in an apartment so there really isn't a "warmest spot" to let my little buddies be fruitful and multiply. The image I've included is what it looks like right now (haven't fed em recently so they're probably at their peak gorge-fest). It smells a tiny bit tangy and there have been accumulations of an alcohol base, but I'm not too sure where I stand now. I know I need a few more days to go anyway, but do any experts have any opinions they could share? Does it look like it's coming along nicely, just slowly? Any help, as always, is greatly appreciated.