Hi Tara, sorry for the delay in responding to your question! I took the time to consult with Debra Wink, a microbiologist and guest sourdough instructor at our baking school. She thinks that the yeast growth you're seeing is most likely caused by a nutritional deficiency in the starter, and the best way to address it is to feed more regularly. Try twice a day feedings at room temperature and see if this helps to check the unwanted yeast growth. As you point out, this type of yeast isn't toxic, but it does indicate that your starter isn't in the best of health, so a little extra TLC is definitely warranted. Barb

• Reply