Sourdough help
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Help, I have a sourdough starter I have been happily using for two years now. A few days ago I took it out of the fridge for some intense feedings to built it up. I discovered that once it looses its activity (is ready for another feeding) there is a grey layer (solid) on top of the sourdough. I don't know if it is bacterial contamination - anybody have any ideas????
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