Hi Maria, I think it's safe to continue with your starter, but I would recommend a few days of twice a day feedings at room temperature to be sure that it is rising well, has a good aroma, and shows no more signs of possible mold. And I would also recommend covering your starter more securely with a lid or plastic wrap to protect it from drying out on the surface. The reason we say to cover your starter loosely isn't because it needs airflow in order to ferment properly (it doesn't), but because fermentation gases can build up in a tightly lidded container and cause the top to pop off. As long as you leave sufficient room above the starter level for gases to accumulate and open your jar now and then this shouldn't be an issue.

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