I fed my starter and left it out for two days. See attached pic. It smells like beer (which as I understand it is good), the top is dried out a bit with a rubbery surface, underneath it seems nice and active with no signs of mold. I can't tell if the white spots are surface mold or if its just the dried out flour. 
Baking – Mold or dry sourdough starter? (pic included)
bakingsourdough
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Best Answer
it looks like it's just dried out on top and a little overfermented. pour off as much liquid as you can and feed it using a small portion of this starter and a lot of flour and water, i would recommend a 1-10-10 ratio.