Yours sounds like a regular healthy starter.

How much of it do you have? A couple spoonfuls of flour would be a lot to feed on for a small starter, but not so much when it gets bigger. When you prepare the mixture for your bread (or whatever you plan to make), the flour/starter proportion will be a lot larger, and the little guys will have a lot to feed on. Also, if it gets too big and you won't be using it, throw some away periodically (same quantity as you'd use for your recipe), that will help it keep "in good shape".

Keep in mind a sourdough starter is kind of slow when compared to regular yeast, for instance, I live in a hot climate (aournd 28oC), and I let it grow 4 hours till it doubles in size. If you are in a cold climate, try to put it somewhere warm, maybe close to the stove, or wait a bit longer.