Hi Lisa, flour and water sitting undisturbed at room temperature for an extended time is practically an invitation to develop mold, since there are mold spores everywhere--both in the air and on the flour itself. Eventually a mature starter develops mechanisms that make it very resistant to mold and other outside invaders, but during the creation process it is more vulnerable. I'm not quite sure if what you're seeing is mold, or if it is a problem, but if you decide to start over it can be helpful to stir your starter a few times during that first 24 hours. Turning the starter over a few times helps prevent mold spores from taking root, since mold needs exposure to oxygen in order to develop. 

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

Barb

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