I submitted an image yesterday "Sourdough Starter Concern" because I was concerned with the color of the starter after it's initial 48 hr creation. What I did was add equal amounts of water and flour (100g each) to that starter and left covered for 24 hrs. I looked at it today, and it did look a lot better and healthier. What I had assumed was a pinkish spot had disappeared, the color was even, the smell was a combination of alcohol and a hint of paint smell (the first thing that came to mind when i smelled it). There was somewhat of a soft crust at the top and water was at the bottom (it wasn't homogenous), so I mixed it up, discarded half of it, added another equal amount of water and flour (100g each), covered it and I'm leaving it be for the next 12 hours. I'm assuming it is pretty ok from here. If anyone sees anything out of the ordinary in the picture, or if somewhat has any comment, concern, issue or anything I should know please let me know. Thanks again, and thanks to jillhodges & PMcCool for replying yesterday. A final thanks to Floyd for this great site and all the good people here.