Inquiring minds at my house have gone full on scientist method and we now have a small herd of starters using different types of flours just to experiment and see what happens with each. Two of them, after being neglected on the counter for several days, have developed a white growth. It's along the 'rim' of the jars, where there's a thin layer left from scraping the stirrer - we probably would have missed it if not for the contrast of the whole grain flours. We've done brine ferments before, where white spots are either mold or yeast... So the question is, is this perhaps a different manifestation of the yeast, or is it more likely an introduced contaminant? (We'd also love to know the scientific names of the molds known to invade starters... Know thine enemy, right?). Thanks!

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