Hi Tammy, I've had a few people report this type of purple veins or streaks in their otherwise healthy starter, and I consulted with microbiologist and sourdough baker, Debra Wink, about this phenomena as well, offering this example. Here's her take on this: "Fortunately, there is little likelihood of this being more than an anomaly -- a unique or "novel" strain of Lactobacillus -- and not something that is dangerous. Well-fed sourdoughs have a more than 5000-year track record of safety---with most of that before refrigeration." 

So, we don't know exactly what this is or what causes it, but if you're feeding your starter regularly and consistently and your starter is rising well and has a good aroma, then I wouldn't worry about the purple streaks. 

Barb

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