Thanks Netix, that is site where I got my original instuctions from I opened up the container and found a spot of mould and then googled the info on that and came up with making a new starter with a tablespoon of the old minus any of the mould and then after 24 hours you feed then refrigerate for 12 hours and then it should kill off the mould bacteria but still keeping the active yeast cultures that have grown.

I think the problem with my starter is that it is too cold, I should try to find a new place that is potentially warmer to keep it.

HTH anyone else trying to make sourdough anyway.