try taking a sample of the 'moldy' starter from where there is no mold. Use this to create a new 'liquid' ratio starter. Use a ratio of 1:5:25 (starter:flour:water) This abundance of water will promote good bacterial growth (lactobacillus I think) over the yeast output but it will stop your mold problem after a week of daily feedings. The flour will settle to the bottom but 4-8 hours later it should be bubbling up some CO2. It also changes the flavour profile of your starter (for the better IMHO) permanently, so make a dried backup of your starter. I can also tell you as a FACT that keeping your dried powdered starter in the freezer does NOT kill it. I just revived mine in about 7 days of daily feedings after 5 or more years as a dried powder in my freezer, stored in a double Ziploc bag.. You can make a liquid starter with even 1 gram or less recovered from your moldy batch. After a week or so underwater and multiple feedings it should kill most or all the mold spores unless you have a ton of mold spores in your environment. At any point after this you can convert back to a 'solid' using your regular feeding ratio. I use 1:2:2 or 1:5:5 or maybe 1:2:2.5 if I am making a thick spongy starter. Good luck

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