Sourdough starter troubleshooting
I have made a sourdough starter from rye flour, also adding some white flour (plain, not bread flour) to feed it, from the River Cottage Bread Book. It's been very successful, bubbling away nicely, & I made some tasty bread with it (just adding a ladleful with dough already containing active yeast) at three weeks old. Recently, I've come back to it and found that it has seperated, with a layer of watery liquid on top. It seems to be fine when I just mix it up, feed it and let it rest again. I'm just wondering why this has happened. In the last feeding I added more flour than water to make it thicker, so far so good.