Hi Everyone,

I have sourdough starter that I got going about 3 weeks ago. Everything looked fine and it smelled perfect so I moved it to the fridge. I wanted to bake a couple of loaves this weekend but when I pulled it out of the fridge it had a layer of water on top that was kind of a weird color... Almost a greyish color? No fuzz anywhere though, I've been good about keeping the container scraped clean to prevent mold. Last year was my first time trying to make sourdough starter but I don't recall it doing this. It smells just fine and looks normal when I stir it up.

Just wondering if it's safe to go ahead and bake with it or should I toss it and start over?

 Thansk for your input!

Hi!, Ive been making my whole wheat bread (with bought whole wheat flour) since 1978 and I just bought a Nutrimill and milled my first berries, got some beautiful and amazing looking flour and did continue as I have always had, started adding in the bowl of my old and powerfull Magic Mill Bosch kneader and surprise, the flour never got elastic and thick and it just became a thick soup, I tried it twice, I milled 8 cups for the first try and 8 cups for the second, I must tell you that I have never use any dough enhancer, it wasn't needed I always had beautifull loafs and pizza, maybe I need to add some dough enhancer, which I have never had, because the milled flour loses something when you mill it at home, it does get kind of warm, I read in the ingredients of the store flour they add ascorbic acid (vitamin C) and I also read that helps. I hope somebody out there in this community of Freshloaf is able to help me. thank you and have a great day!