I have had my starter for over a year now and it worked and still works wonderfully. however I have noticed a weird change in smell and also there is a thin film or membrane kind of thing on top of it. It happened to both starters the wheat one and the rye one.
I usually feed the starter before I am baking and that's once or twice a week and I keep it in the fridge when I am not baking. It is kept at 100% hydration. I use organic white wheat flour from Shipton Mill (local Mill in the UK). The rye flour is from the same mill.
Recently it was quite hot here, so I wonder if it was due to the climate change? Or maybe the flour-I have not always used the flour fro this mill, but I do use it for about three months now, and the problem occured wduring the last two weeks maybe.
I would be grateful for any help or advice on what to do and how to solve the problem. I searched here on the site but didn't quite find that somebody had the same problem.