You mention that mature starters typically don't have any issues, but how do you know when your starter is considered mature? I made my starter back in January, fed it regularly every 10 days if I didn't bake with it within that time period (since I was keeping it in the fridge), but then I hit a bad slump with my mental health and neglected it for a little over a month (last feeding was 9/07/2020). I poured the hooch off and scraped off the top layer that just looks meh... but now I cannot decide if what I'm seeing is maybe slightly orange, or if it's the right color and I'm just being paranoid. There isn't any odd smell that I'm not accustomed to, and after having sat out to warm up and loosen up a bit (before I feed it in the morning), it does have some bubbles in it. Since flour has been a struggle, it has been fed with what I can get. I started it with AP, then used spelt (which it liked a lot better), and during quarantine I've alternated between whole wheat and spelt (depending on what was available), and each flour has a little bit of its own color (at least to my eyes). So that's why I'm not sure if I'm just paranoid or if there might actually be an issue; but if it is an issue then it's the entire starter (something like 700g worth) aside from the very top bit that's bubbling.

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