I started my sourdough sponge yesterday using the method in Wild Fermentation (2c flour, 2c water). I've been stirring frequently, but it has grown a bit of mold at the top. Is this just part of the flora that occurs before the wild yeast takes over? Or is it ruined and I should start over?
my grandma used to just scrape the mold off and reactivate it, but it always kind of grossed me out and I'd never eat her bread after that. :LOL since it's not really starter yet, just the mix .. I'd say start over, and scald your container first. (wash in hot soapy water, then stick it in a pot of boiling water for a few minutes, or rinse it w/boiling water inside and out) It you have a well-established starter you can scrape the mold out, take a few tablespoons of the best looking part of it, and feed it but ..
It may just be that your water was too warm, or your container wasn't quite covered. You can also refridgerate it after about 6 hours, although it will "grow" slower.
Try a quick search on MDC for sourdough posts by Cathe .. she's a goddess with it!