I can't believe it! I added a tsp of yeast nutrient because I knew that I didn't get a lot in there. This morning I have a nice foamy head on the starter. I'll upload a picture here. If I'm going to step this up would I : chill it and let the yeast fall out of suspension, decant, swirl, then add more dissolved and cooled malt extract? I think that's the procedure. Any help is appreciated.