Small black spot on sourdough starter I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if this could possibly be black mold and if so is it still safe to eat because i did get rid of the black spot and whatever i use it for will be cooked, or is it just completely contaminated.
Molds themselves are usually killed by heat treatment, but the toxins they've produced are not. Depending on the water content, it's probable that there's residual mycelium and toxins in the starter even after removing the spot.

I'd say throw away and start over if you do suspect that it was a black mold.