This is so helpful! Just married and diving into the world of sourdough because...well, what else do you do as a newlywed during a pandemic?

1st batch of sourdough developed a blue spot on top after 24 hours. The flour bag was blue, so it could have been a transfer of color from that packaging, but I chose to err on the side of caution and start over.

2nd attempt at started was accidentally murdered on day 3 when I put it in the oven with the light on, while the oven was still cooling down from being used at 400F an hour prior. (Wasn't HOT, but definitely over 140F in there!) Didn't realize at the time that heat would kill the yeast, so I'll have to start over tonight and pray that 3rd time is the charm.

My question: Is there any danger in using the would-be starter that was accidentally heated in the oven? I've seen lots of great recipes for discard and I hate to waste!

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