I have two starters going in a cabinet in the kitchen, one is the organic bread flour, the other is a mix of the organic whole white and a whole wheat flour (bread and white are king arthur, only organic whole wheat was 365 brand from whole foods) Starter was 50/50 blend water/flour, sat for 3 days, and then started daily feedings, leaving 20% of starter and replacing with 50/50 blend. The mixed flour gets the hard crust, can see bubbles on the side, seems generally healthy. The Bread flour looks like it has dark craters, and some of the craters have what looks like white mold on them. I've been taking off the top 80% and keeping it going, but I'm wondering if this is a sign that its bad. If this is mold and its removed, does that mean I'm most likely to regenerate mold again (this is the second time I've seen this in a total of 6 days (3rd feeding after the initial 3 day phase). Can my cabinet be the culprit? As I've used clean towels to cover, clean container to store. Prior to housing the starters in there, I did have some onions that had gone bad in there. Thanks!

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