Keep or naw?

This is my 2nd attempt at a starter. The 1st grew mold. Used the same recipe as last time, 1 cup Kind Arthur whole wheat flour and half cup tap water, the kitchen hovers between 72° and 73°. This time I used a cheesecloth instead of the lid the jar came with and it looks better but it's so dark on top. I think it smells nice, kind of beery. All the photos of starters I've seen look more liquid, where mine is thick like an actual dough. Am I doing this right? I'm worried about the dark color on top. These photos are after 30ish hours. Should I start over?