I've had a pink layer of some kind o mold either swimming on the hooch
or growing on a starter after months of neglect. That was a tosser.

Same with dark mold.

There can be pinkish color in full grain starters inside, like when you
take a scoop out of it or stir it up. That's when they ferment a long
time and get really sour. I think that's normal.

With a good sour starter, you don't get bad stuff. The acidity protects
from that.

Samartha



BigJohn wrote:
> In topics that I have read relating to creating your own starter, there
> is always a mention of tossing the starter if the color is pink or
> smells bad. I have not had this happen (pink color), but was
> questioning this since I use hard red wheat red flour it is a bit pink
> in color. If the starter was pink, would it bubble and smell like
> yeast/alcohol also? Or would it just sit and not do anything?
>
> When I use AP flour, my starter smells so much better and more 'yeasty'
> but the whole wheat almost smells bad to me. The wheat makes good
> bread and rises well. I have Carls' starter and mine own starter in
> the red wheat and it smells the same. But Carls' starter using the AP
> flour smells much more 'attractive'. It may just be my red wheat that
> causes this particular smell.
>
> My biggest concern is that I am not consuming something that is
> dangerous or contains something other than the correct bacteria and
> yeast.
>
> Growing up, I raised aquarium fish and used microworms to feed the
> fish. They grew in cornmeal and yeast and the smell is similar to the
> whole wheat starter. Anyway, not very pleasant to me and I don't want
> to be cooking with worms! I know. Extra protein .....
>
> John
>
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