Orange streak - is my starter contaminated beyond help?
Hi, I'm a newbie to bread baking and have learned a lot from the accumulated information on this site. Hoping someone more knowledgeable or experienced can advise me on this.
About 1 1/2 months ago, I created a starter using whole wheat flour and pineapple juice that I eventually converted to a white flour starter. I usually keep about 60g of starter, retaining 10g and feeding it with 20g water / 30g bread flour about once or twice a week. When not feeding, I keep it in the fridge. I've made a few experimental loaves which have turned out ok (at least by my novice standards).
Yesterday, I took my starter out of the fridge to feed and there was a pale orange streak across the top. Almost as though someone had dabbed an orange highlighter on their finger and run their finger across the doughy mass. I had read that orange or pink in starters = bad, so this got me quite anxious.
The orange only seemed to be on the surface, so I dug out 10g from the middle and fed it my usual way. It seems to be rising as usual, and I don't see any more traces of orange now.
My question is - is the starter safe to use now? Or is the risk too great and should I throw it all out and start over? I don't want to make anyone sick.