I wish I took pictures of my old starter before I tossed it, it was
quite a sight. Pink blue and black, smelling like a rotton pumpkin and
all hairy. Quite scary (and sad). I promised my new starter (thanks)
that I would never let this happen to it.

Samartha wrote: "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. "

Months of neglect. Thats what I did, basically forgotten in my fridge
for a few months.

Samartha also wrote: "With a good sour starter, you don't get bad
stuff. The acidity protects from that."

Do you mean a particular starter that makes a sour bread, or a starter
that you maintain in a way that it stays in a sour state?

hutchndi