It's working, now take it out of the proofing box and start changing out 1/2 the goop with a fresh flour/water mixture for the next 4-5 days. Keep it around 70 degrees
Stir it with a clean fork first to remix and then change out 1/2 of the mixture with fresh water/flour.
You're on your way.
If it gets to the point that it smells like vomit... don't panic... it's just that leuconostoc bacteria from the flour has taken over before the lactobiciliic bacteria and yeast can be predominant.
To combat the vomit smell and leuconostic baceria overload (if it happens) add a tablespoon of unsweetened pineapple juice in place of 1 TBS of the water. Do this a few times. This will help...http://sourdough.com/forum/brand-new-starter-smells-vomit
Some say to start with the pineapple juice, but I salvaged a stinky starter after 4 days with the pinapple juice trick and another 3-4 days and it all worked out well.
Keep going... you're doing it right.