Black Dots in Dough?!

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Quoted message said:

I made chinese donuts which has flour, water, sugar, alum, salt, baking
powder, baking soda, and some oil on top to keep it moist. I put it in
a ziplock bag, all sealed up. And there's no yeast whatsoever in
this...

I left it in a cool spot (not the fridge) for a day and black dots
starts appearing in the dough.

Can someone please explain why this is? And how long can dough like
this last for before going bad?

Thanks!
Dawn

Ping Roy Basan at alt.bread.recipes or rec.food.sourdough on this. About a
year ago he was discussing this and the causes and I just don't remember
what it was about. I think it had something to do with low ash content in
flour that was used for sourdough, but I'm really not sure. I don't think
it's a case of going bad as in making you sick, but rather a degradation of
the dough.
Janet