odd surface on sourdough
Hi. I had a wierd bread I have been making, and wondering if something is dangerous.
I have been making a sourdough flatbread.
I mix oatbran and buckwheat in a 3:1 proportion. A little bit of salt and molasses. Enough water to make a thick batter. I let it ferment until quite funky. Bake on a griddle, a bit thinner than a pancake. I eat with a schmear of pesto. I like it because it is fast, has a strong taste, and healthy. I had been making english muffins before and this is much easier.
I keep it on the counter in a bowl with plate on top. Refrigerate if i don't eat any for a few days. A few days fermentation and some hooch forms on the surface. I normally stir it back in. I have noticed it will sometimes develope a matte look to the layer on top, especially if it is cool but not cold. Tends to smell a bit different when this happens. (Twice i've also let it go too long and had white mold form. I use a bit from the bottom to restart it.) I am not sure if this is the begining of mold, or something else. I have thought of two options: starchy liquid that dries out enough to form a skin, or i have fermented enough unusual short-chain fatty acids that are causing this.