My cottage starter

Came up to our cottage after an absence of 3 weeks. Its around the 49th parallel in the great lakes region. Temperatures are getting cooler, with the house sitting between 10-14 degrees when no one is around. I noticed there was a very thin layer of mold on all the wooden surfaces near the kitchen. Interesting I thought. And I also remember that at this time last year I set out an uncovered bowl with a cup of flour and a cup of water, and returned 3 weeks later to some pretty amazing starter once the blackish layer was scraped off the top. 

So hey- lets try this again! See if I'm successful 2 years running, and also if its more vigorous, better tasting than last years.... or indeed not. Keep posted ....