Hi Kati, generally a pink tinge is not a good sign, but it would be helpful for me to know what your feeding routine has been. How often do you feed the starter, and do you store it at room temperature or in the refrigerator? Is it a whole grain starter or a white flour starter? You can attach a photo to an email by contacting us at customercare@kingarthurflour.com. Mention my name (Barb) in the title and I'll be sure to see it. I'm not an expert on whether or not bad bacteria can survive the baking process, so I'm reluctant to offer advise on this front. It's probably best to error on the side of caution and throw away the bread you've made. If you have a photo of the starter with the pink tinge I'll take a look at it, but you're probably better off starting with a fresh starter as well. Barb

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