could someone please help? I've been baking with this starter for last 2 months and everything was fine until 2 weeks ago. I took it out from the fridge and my starter grew weird wrinkly layer (dark brown in colour). I didn't want to bake with it, so I scraped the top layer, fed the starter and put back in the fridge to see what happens. This week I took it out today to see again a similar wrinkly top - this time lighter in colour ( see picture). I feel slightly unsure if it's safe to bake with it now. Doesnt look like mould - can anyone please advise if this is anything harmful, what's best to do now?
Came here looking for an answer to the same question. As far as I can see this is probably Kahm yeast. From what I read it doesn't seem harmful, but it does seem like it can be a pain and it's best not to have it.