Making sure it's safe
Hello, and thank you all for the great site! I am making my first sourdough starter, almost finished, I have been fermenting it for fourteen days as per my recipe. I started the starter by submerging a bundle of organic green grapes wrapped in cheesecloth in the flour and water batter, and stirring them around occasionally for the first six days. I did this, and it all went according to plan except that the top of my cheesecloth bundle looked a little pinkish by about day three, and stayed that way. My recipe said if there was pink liquid in the starter, it had spoiled and I must start over, but it said nothing about a slightly pink cheesecloth bundle. After I removed the grapes and began regular feedings, the starter really thrived, and now it is looking lovely and alive and bubbly and smells good. No signs of anything pink! Having never made one, though, I wanted to check in and make sure I won't poison my family by using this starter. Any thoughts?