Hello, I have not yet had a chance to read through all the above comments, so I apologize if this is a duplicate question. I started a starter a few days ago and by Day 3 (today), I noticed the top of the starter was gray in color and had several areas of yellow/organge spots (bacteria??) eww! I wonder if this is expected or if I should discard this starter and begin anew. Caviat: I had followed a different recipe for making the starter and did not wrap the bowl in plastic wrap as you show above. "Steve the Bread Guy" had suggested lightly covering the bowl with a basket top. = Does the starter bowl have to be covered with an airtight cover? Or does it require air movement? I don't want to allow too much bacteria and junk from the air to get into the starter! Thank you! Liz

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