Hi, I have been very busy and took a break from baking and gluten trying to eliminate food allergies/sensitivities and left my starters in the fridge for several months without feeding. Both had a wiskey hued hooch and smelled fine. I mixed the hooch back in and fed each one, they both are struggling but seem active. ( it's really cold right now). The one that seems more active is bubbly on top and smells yeasty but it has kham yeast on top. I have already stirred and fed it so scraping off the top seems pointless. There was no mold ( green, blue, grey, pink, orange.) In lacto-ferments I have had kham yeast and its obviously present in my location. Will my starter take a hold and dominate the Kham? Will it still leaven bread? I'm not as worried about the kham yeast as I would be with mold. Mold blooms can cause toxins that can be serious or fatal and the roots of mold go deep so I would never scrape off mold, I would sadly turn it over to the compost. Hoping kahm yeast will not be the end of my starter May ( 2016) 😭 should I dump out starter and feed daily to try to get my starter and yeast strong enough to lessen the wrath of kham ?

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