Best to accept it as loss, Eric, and discard any flakes that have dark spots on them. This bacteria could potentially be harmful — both to the yeast culture in the starter and to you — so it's best to cut your losses. To avoid this in the future, you might want to try putting the starter in a dry, slightly warm place if you can find one. A sunny window often does the job. We hope that helps, and good luck! Kye@KAF
August 14, 2017 at 11:23am
In reply to As I am drying my starter, it appears that there is some black … by Eric (not verified)