Hi Barb,
Sorry if this is a repeat post.
I received a sourdough starter on Sunday and prepared a fresh one on Monday. Yesterday (Tuesday) I noticed a crusty top and went ahead to prepare two lots. This morning the lot with the crusty top has mold. Please let me know if I should continue with it - I had scooped out that layer into the drain and it looked "normal" as in there are many bubbles .. Also, I had noticed both batches would rise but overnight, the level is back down again. [Maybe the temperature in the house has dropped as here in SF I didn't turn on the house heater]. Any advice will be greatly appreciated.

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