Hi, I followed your fruit starter and at step 2, I started getting separation of the flour and a layer of fluid on top. Is it normal?
No worries, stir it all together and keep going on to the subsequent stages. It will come good if you keep cycling it. The more you cycle the starter the better it will be.
Just make sure to allow it to fully mature between each stage/cycle. The most important factors are time and temp. Around average room temp 20’C and you can even allow a bit more time to make sure it’s mature.