Dark spots, streaks in dough
I'm mystified. For the second time, I have dark spots/streaks in my dough. But different circumstances.
The first time was over a year ago. I was using a starter I had had for a while. I kneaded the dough by hand, on my counter. It had been cleaned previously with a Clorox wipe, so at the time I attributed the streaks to that - assuming there was still bleach residue on the counter and it killed the yeast or in some other way contaminated the dough. And that time, if I remember correctly, the dough wasn't rising. That time I discovered the problem an hour or so after I had put it down to rise.
This time - it's a brand new starter. I mixed and kneaded it in my KitchenAid. I mixed it - let it autolyse about 25 minutes - then finished kneading it. Only then, when I turned it out to rise in a clean bowl, did it discover the problem. One friend asked if maybe something from the mixer had got into the dough - but I only found spots on the bottom of the dough. And it has risen. (It's been a couple hours now.)
I have read that if these discolorations appear in your sourdough, then you have something undesirable growing in there - throw it out. But it's puzzling to me - I've been going back and looking for that in the books I've read - and I only find them mentioning that happening in the starter itself, and usually when it's young. Also, when I mixed this dough I fed the remaining starter - and I turned it out of its bowl into a fresh container just now - and the starter itself is fine. I've only had this problem in an actual dough.
On the other hand... I just figured I didn't really have anything to lose... so I just stretched out the dough and gave it a good look over. The spots don't seem to have gotten any worse - they haven't grown or spread. They aren't present throughout the dough. Part of me says go ahead and finish the job - see what happens. The other part of me says - it's not worth risking feeding your loved ones toxic mold! Will baking it kill it? or incubate it?
In a quandary...