Starter goes Grey on top
I have recently started working on my starters again after having about a year break.
I have noticed I am still having the same issue as previously & wanted to ask for advice/opinions.
I have 2 starters. 1 is all organic, unbleached white plain flour. The other is 100% rye. I feed them every weekend (3 times over the weekend at a 1:1:1 ratio, so 50g flour, 50g water & 50g starter) & then store them in the fridge until the next weekend. I do this whether I bake with them or not.
But the issue that concerns me is that by the weekend, the top of each starter has turned grey. Not mouldy, just grey. They both smell very vinegary by then.
Is this normal starter behaviour if stored on the fridge? O
Is it safe?
I'm not concerned by the smell, I think that just indicates they are hungry. It's the colour that worries me.