Hello,
I've had my sourdough starter for over a year now. I got it from someone who's been passing it down from the late 1800's so it's a very hardy starter.
My question is, I didn't check to see if there were any pink streaks when I threw the crusty top off a few days ago, and I hadn't fed it for 4 days due to a family emergency.
The sourdough starter is rising fine now but I'm a total germophobe and afraid to eat it. Is there any hope that it's okay to use still if it's rising?

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