Thanks for all the info! I will check it out. I make my dough in a bread machine. I leave it in there for 24-48 hours & I think that helps it develop a very yeasty flavor which is delicious.
I had never considered just leaving it in a bread machine to mature. I have to tip my hat to you on the concept and will try it. You make sourdough though not that sour is what it sounds like. The Lactobacillus has not had enough time to become an army of little sour buggers.
Catch some of the wee beasties in a mason jar and put a harness on them. Put them to work on making some baguettes for you and yours.
Also, the discard... do not toss it. Save it in another refrigerated jar till you can make pancakes. Sourdough starter discard pancakes are complete flavor bombs.
Avoid the mold but for all intensive purposes it is just great food. Lactoferment does not make people sick.