Hi Shelley! If it's been in the fridge for 10 years without being fed, we're afraid it's time to toss it and starting fresh. Any amber, orange or pinky tones mean that harmful bacteria have gotten in, can't be removed, and it should not be consumed, but thrown away immediately. Thankfully, we have a complete Sourdough Baking Guide to take you step-by-step through the process from mixing it up to baking a loaf to maintaining the starter longterm. If a starter is kept in the fridge it needs to be fed weekly at minimum, and if it's kept at room temperature; once or twice a day. Looking to store it long term? Drying it out and storing it in your pantry (or ideally, freeze) is a great way to go. If you have any questions along the way, there's an extensive Sourdough FAQ's page, and you can also speak with one of our bakers on the Baker's Hotline at 855-371-BAKE (2253) or through chat or email on our website so always feel free to reach out. Kindly, Annabelle@KAF

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