I am new to the world of sourdough but have been excited to try it as I've been reading about the health benefits. I tried to make a gluten free starter simply using gluten free flour and water. I notice some fuzzy, moldy growth around the rim of the bowl where starter had splashed. Do I need to throw it out and start over? The recipe I used was from a different site and it was 1/2 cup water and flour. Not sure what to do from here. Please help! I would definitely discard the moldy starter and if you'd like, you can refer to my gluten-free sourdough starter blog for a new recipe and method. ~Amy

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