You're probably fine.
Flat and flaky = kahm
bumpy and fuzzy = mold.
But seriously. Weigh your total mash weight and add salt-by-mass(weight). Not enough and you risk nasties. Too much and you can kill the fermentation. Plus, then you know what possible variables are off and why you might be getting funkies in your ferment.
I find with mash-ferments, you need to agitate the mash daily, mostly to degas, but also to move the bits around. Try to shake it so the mash on the surface reincorporates into the total mash. Long exposure to the surface gives kahm a chance to take hold.