Hi Katherine, we haven't heard of something like this happening before with a sourdough starter, and it makes us a bit weary to hear about unidentified things growing in your starter. We'd recommend airing on the side of caution since you're not sure what kind of yeast/bacteria culture has formed and simply start fresh (discard the affected starter). Food safety and the well-being of our customers is of utmost importance to us, so we'd recommend being prudent in this case. Kye@KAF

• Reply