I have not had this problem before, but it persists and has me wondering if it is my starter. I keep a liquid starter, feed at least once weekly. It still seems to react normally to feedings and smells normal. About a month ago, my bread started having a grayish crust. I thought maybe it was overproofed, but I haven't changed anything, and the problem persists. My whole wheat flour is probably 6 months old but refrigerated. Could it be that? I don't think so, but at my wits end.
Any suggestions greatly appreciated! I thought it wise to check here before starting over.