pinkish and grey spots: safe to use?
I'm new to sourdoughs so I'm very unsure of my starter. Picture below.
This is the first stage of my sourdough starter: 50g of whole rice flour plus 50g water, 24hours at 30°C (86°F).
It smells good, not sour, is very fluffy and the pink is very faint. Can I still continue with this? Next step would be to add 50g of flour and 50g of water and let it sit again for 12 hours.
Thanks for you help!