[Oxford] Sourdough starter separating
My sourdough starter keeps separating. Why is this?
Reading a lot of posts about sourdough starters I seem to be quite lucky in that I have had a fair amount of success in creating them and producing bread. (I use the straight flour and water technique - referencing The River Cottage Bread Book if in doubt).
However, one issue I consistently experience is that the sourdough will separate causing a grayish, watery liquid to form on top. This doesn't usually hamper the starter's ability to 'start' the sourdough, but it does make it more difficult to discern when the starter is ready as it doesn't bubble as much.
Does anyone know why this happens - and if I am doing anything wrong? It's just none of the 'starter' literature seems to mention this.