Last summer I made to starters from organic grapes. I read about this in a book by Nancy silvermann.
the first was made from Spanish grapes:
about twp cups of ( unwashed grapes, stems and all)
a cup or two of water ( not tap, no chlorine)
and high gluten white bread flour ( I use King Arthur)
put in a blender un till all grape stuff is thouroughly intergrated.
It takes about 2 weeks of feeding 50% water and 50% flour to get the starter active- but oh! my what a flavour
My question is: recently one of my starters has developed a MOLD - I take it that I have been invaded with a sourdough virus- should I throw this out? start over or scrape off the mold? any ideas