Hi! Thanks so much for this article! So helpful to newbies like myself! My question is this: my sourdough starter (day 5) does have bubbles, smells sour so I think I'm on the right track. But I'm not sure if it's warm enough in my house so I've been keeping it in my oven with the light on. The past two days it's developed a thick film on top. I've been pulling it off and discarding that, before feeding twice daily. I cover my starter with a cotton bowl cover. I just don't know what to do! What can I do to help this situation, or is this normal? I'm just worried the film stops any fermenting (not even sure if that's the right word). Any help would be much appreciated!

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