I have been using my own sourdough starter for about a month. It has been doubling and rising really well. For the past week or so it has been taking on a real pale grayish color. I have maintained it on the counter the whole time and feed it a couple times a day. It is a thick batter and it is not hooch on top. It is the whole batter that is that pale color. It bubbles, doubles and rises the bread just fine when I bake with it. I have well water and use AP flour. Has anyone else had their starter this way. I have made several loaves baked and it hasn't killed anyone! Anyone have any thoughts?
Mine is dough-colored. Never has turned gray. I know the color of the hooch is grayish. Maybe you're keeping it too warm or not feeding it frequently enough for the temperature you keep it at. I wouldn't know otherwise. It might help to know the following:
What temperature you're keeping it at.
What the hydration percentage is.
What kind of flour you use to maintain it.
nobody gets sick ;) Seriously mine is probably more of a grey colour and I suspect it is largely due to the starter being a much less organized structure.
Gerhard