Slight pink pinpoints on sourdough right before going into oven
I just baked 2 loaves of Eric Kastel sourdough (from p.221 in his new Artisan Breads). I've baked this recipe a couple times over the last 2 weeks and it's turned out exceptional. I followed Kastel's instructions to ferment and retard the loaves in the fridge overnight.
This morning when I took them out to bake I noticed a couple very tiny spots on the tops of the loaves that were very slight pink. My starter I used is fine - no pink. So I just cut off the tiny spots. I then baked the loaves. They turned out beautiful (I'll post photos later).
Is it safe to eat the bread? Did that slight pink mean bad bacteria? Should I worry about this? It would be a terrible waste to have to throw out these 2 beautiful loaves.
Again it was very minor - small little pinpoints of pink a couple places on both loaf tops. I removed them and then baked.
-Trevor James (new to the forums)