I have been using a starter for about 6 years. The recipe is from Nancy Silverton's book "Breads From the La Brea Bakery." Her method utilizes organic grapes with flour and water and makes excellent tasting breads. I am at the point where I make up my own recipes using the basic starter as a baseline leavening/flavoring element for baking. I especially enjoy making different kinds of bread using semolina flour and fresh herbs from my garden. This kind of flour is also much easier to work with and less messy. The issue I have about my starter is that when I store it in the refrigerator, the liquid that forms at the top begins to turn a dark color if I don't use it for a long (say 1-2 months) time. I don't know if this is unhealthy or not. I have continued making it without any ill effects to date. What causes the liquid to turn color and is it safe to use?

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