I've been using glutenboys dough reciepe for a while now, and the last several times my dough has been getting a bit spotty. Im not sure if it is actually mold, but that's really my only guess as to what it could be.
The photo is on day 4 in the fridge, but its been like that since day 2.
Initially I used this dough recipe without this issue and even had 9day dough rises that didn't get spotty so I'm not sure what it could be.
I did switch the kind of yeast I was using at some point but not sure if it corrolates to when I started getting spots, could the spots be the yeast?