I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains, and I use them alternately. I keep them in the fridge and bake about every 10 days, so each starter is about a month old when I use it. This method has worked well.
A couple of days ago I started a new loaf, but when I looked at the starter, there was some growth on it:
What is that? At first sight it looks like granulated yeast, but the second photo (extreme close-up) makes it look like some kind of worm. The threads are about 0.1 mm apart. I'd be grateful for any ideas.