Hi Maddie, in order to avoid the white bits of sourdough starter, it's important to be sure that the starter/milk/flour mixture is very smooth before combining it with the chocolate mixture. To this end, you might find it helpful to mix the milk and starter together first (so it makes a cloudy slurry) before you incorporate the flour, and then blend it very well (again) after adding the flour. If need be, give it another good stir before you mix it with the chocolate mixture, and then stir the entire batter together thoroughly as well. A stand mixer will likely make this process easier, but you should be able to do it by hand, as long as you are patient. If you feel that the sourdough starter you're adding is very thick, you might want to add a little water or milk to it and dilute it a bit before measuring out what you need for the recipe. 

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