Sour dough starter trials

Hi please don’t judge. All of my sour dough knowledge is from tiktok. I created a starter two days ago and it was doing very well until this morning it has a layer of dark bubbles on top that looks like mold. Can anyone confirm before I toss it to start fresh? I used all purpose flour but I’m now reading unbleached bread flour is the best. I also read it could be from the humidity in the environment making it develop too quickly.