Hi Barb,

Thanks for the reply! I was assuming it might have been something to do with the local microbiome, didn't really think about the flour. (Though, I guess the long journey the flour took to get there might have impacted it?) It was just regular unbleached King Arthur flour, and I cycled between whatever the store had in stock--sometimes whole, usually your regular all-purpose. It may have been the water? We've noticed some differences in how basil plants respond here compared with there, actually!

Either way, it's a relief to know this is normal. It was just a little shocking the first time I found gray hooch on the starter! I can definitely understand why people are alarmed by it, haha. I'll just keep up the press and hopefully it'll get a little more stable as the starter matures. :)

Now, off to feed the hungry yeast!

Thanks,
Brandi

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