Here’s a funny story about my cooking skills! Wednesday night I went to feed the sourdough starter and I noticed there were a couple of pink flecks in it. I’ve always heard that if food has any color changes, it could be dangerous to eat. I went ahead and fed the starter, thinking feeding it might solve the problem. Yesterday when I went to feed the starter again, there were more pink flecks. At this point, I knew the starter was probably contaminated. I had options:
- Dig out an old starter from the fridge and try to revive it.
- Get the dried starter out of the freezer and activate it.
- Make a loaf of bread, let Vince eat it and see if he survives.
Just before I threw out the starter, I remembered that the other night when I was seasoning flour with Tony Chachere’s seasoning, I had the flour canister sitting right next to the bowl of flour and I dumped the Tony Chachere’s in the flour canister instead of in the bowl of flour.
The seasoning is kinda pinkish/orange. I spooned as much as I could out of the flour canister but what few sprinkles were left in there were what was showing up in my sourdough starter.
It wasn’t contaminated, Vince didn’t get sick from eating the bread so it’s safe for me to have a slice of toast and jam this morning.
Seriously . . don’t anyone flip out . . I would not feed Vince anything I thought might not be safe.