Hi Cheo, the black spots could be signs of mold, but might also just be oxidation of the wheat flour, so I wouldn't worry about them too much as long as it doesn't become a persistent problem. Starters fed with whole wheat flour do ferment more quickly than white flour starters, so you do want to feed them regularly (at least twice a day when stored at room temperature) and keep an eye on them. For best starter performance and health you want to feed the starter when it's at its high point of rising, or just as it's beginning to fall (which keeps yeast activity vigorous). Allowing the starter to fall significantly between feedings tends to lead to sluggish yeast behavior. Sometimes in warm weather months this may mean adjusting the ratio of ingredients in your starter to slow things down so that your twice a day feedings line up closer to the peak in rising. To that end, you may find that a 1:3:3 or even 1:4:4 ratio of starter:water:flour (by weight) works better for you in the summer, while the 1:1:1 ratio we recommend in our standard maintenance routine will work fine once cooler weather returns. And keep in mind that you can reduce the percentage of starter you are feeding, so that a 1:4:4 ratio doesn't necessarily mean using more flour. For example, a 1:4:4 feeding might look like: 29g starter + 113g water + 113g flour. 

Using cooler water to feed  your starter during warmer weather can also be helpful, and if you're not able to feed your starter when it's at the peak, in a pinch you may want to stick it in the refrigerator rather than leaving it out at room temperature. 

I hope this helps! Let us know how it goes. 

Barb

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