I have been using sourdough for quite some time now, still have not mastered the use of it completely but on the occasion where things are successful the bread is just delicious.
I keep my started in the fridge in an air-tight jar. Recently I had less time to attend to my starter and it was left in the fridge for 3-4 weeks roughly. Obviously my poor yeast has starved and I got hootch. This happened before but nothing like what I have now. There is a thick black layer of fluid, inside some small bubbles that look like mushrooms/balloons.
The other problem is that I now have fungi growing inside the jar, quite a lot of them. This is also new and I have no idea why and how it happened.
Anyone familiar with this? I can try and post pictures if you think it will help.