I jumped on sour dough train again. I said again so how is it new? The two previous times I have failed miserably. The first time I don’t remove parts of the starter, I guess I killed the starter by using weighing it down. The second time I set it on top of my fridge and forgot about it; a few days after starting it I looked at it, it was bubbly so I removed half of it and the “burnt” on stuff and added new flour and water the next day the burnt on stuff reappeared so I just got rid of it.
This time I have it developing in a glass container and it is in my oven under the light.