Hi Cathleen,

Yes, I'd bet your white breads still have a bit of swirl that isn't so easy to see.  What you can try doing is adding your starter and water together first, and stir them very well for a minute or two on low or by hand. When you have a soup that has no lumps of starter left go ahead and add in your flour, and it will all blend together into an even shade.

Happy baking!

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