Hi Jason, usually a pinkish discoloration is not a good sign, although it's possible that the wheat germ changed color due to oxidation. Using a wholegrain flour for early sourdough starter feedings helps, in part, because there is more wild yeast on the outer bran layer of the wheat kernel. I'm not sure using wheat germ will offer the same benefit, so if you're able to start again with a wholegrain flour that might be a good idea. I'd also recommend using Unbleached All-Purpose flour rather than Bread flour for later feedings because there's more starch in AP flour, and starch is what your starter needs to consume and ferment. I know it's tough to find the correct flours right now, but I hate for you to waste the flours you have, working on a project that may not end well. Before you start over be sure to wash your container and utensils well with very hot (boiling, if possible) water and allow them to air dry. If you decide to continue and see what happens, I would scoop out a some of the healthier looking starter from below the surface, and make sure that the pinkish tinge does not return in subsequent feedings. Good luck, and let us know how it goes! 

Barb

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