Hi Steve, I'm sorry I wasn't able to reply to you sooner, and hope you were able to resolve this issue successfully. If you ever need a more immediate response, please feel free to call our Baker's Hotline at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. If you happened to be feeding your starter with some or all whole grain flour then the brown specks wouldn't be a worrisome at all, and even with white flour I might consider skimming off the surface of the starter and feeding the healthier-looking starter below. Especially if you're not certain it's mold, you can always look to see if this is a a persistent problem, or if the starter clears up and rises and bubbles without further incidence. 

Barb

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