I have noticed in the last 3-4 weeks that my starter, a white starter at 100% hyrdation, that I keep in the fridge, is becoming more liquid. I find it quite bemusing, as I haven't changed anything to the way I feed it or keep it. I feed it about once a week and keep the hydration at 100%. It always develops hooch, which doesn't smell bad at all, and which I simply mix back in. It used to be more of a thick paint consistency, and now is more of a liquid paint. I am still able to use it to create my leaven (using about 100g of starter and feeding it 200g of flour, 200g of water the night before), as it bubbles up nicely and leavens my dough well. I wonder is this is going to be short lived though. Has anyone any idea of what is happening to my starter? should I decrease the hydration? I should say that my starter is now 7 months old.
The second question I have is about the bacteria growing in the starter. How do I know it's the right type of bacteria? My starter never developped a strong smell, always smelling pleasant and lightly fruity. None of the yeasty beer smell I have read about in books. Do I assume that because the yeast is evidently growing in the culture I have the right bacteria?
Many thanks for any answer,