Make sure to bake it in the oven too. The skillet only lightly browns the outside, while the oven finishes cooking it all the way through.

Everithing is fine:)

Thank you. I was afraid a pint would be too small

I usually start my sourdough starter in an 8 oz (half pint) jar, and around day 3 I switch to a 16 oz (pint) jar.
But honestly, it doesn’t matter that much—the important things are consistent feeding.
If you have any more questions, I’d be happy to help 🙂

Is the flour you’re using whole grain? If not, I’d definitely switch to whole grain oat or whole wheat flour during feeding. It has a denser texture, so your starter won’t be as runny.
If that still doesn’t work, try feeding your starter more strongly, for example: 20g starter,60 water,60g whole grain flour.
Let me know how it turns out 🙂

Use a scale. I had always used USA standard measurements but have found using a scale is way more accurate. You do not need to convert to US standards.

Day 3 at the time of my question. And bread flour 🙂