Hi Nimish, I'm so sorry that you're having difficulty getting off to a good start with your sourdough starter, and that it took me so long to reply! I don't like the sound of the patches on your starter, so it's probably prudent for you to begin again. I would wash out your container and utensils very well with hot (boiling, if possible) water and allow them to air dry before trying again. In future, I would also be careful to cover your starter container well with either plastic wrap or a lid. The reason we say to "cover loosely" isn't because the starter needs airflow in order to ferment properly, but because fermentation gases can build up in a tightly lidded container and cause the the lid to pop off. I think it's more important to protect the starter from drying out on top, so it's fine to cover it securely, as long as your container has enough headroom for fermentations gases to collect, and you're opening your container now and then to vent the gases. If you happen to live in a very warm climate, the heat may be causing your starter to spoil more rapidly, so finding a slightly cooler spot for your starter to dwell might be necessary. Aim for an environment in the 70-80 degree range (21-26ºC), and use cool water for you feedings. If your room temperature is very warm it might be helpful to set the starter container in a picnic cooler with a little ice beside it, or set the container in a cool water bath. I would also be careful not to allow your starter to sit out for more than 24 hours without a feeding. I hope this helps! Let us know how it goes. 

Barb

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