I am making a cheddar jalapeño sourdough, and after reading when to add these, advice was split, so I added before the long bulk ferment. After 8 hours in the oven with the light on, the top half inch of the dough turned grayish. I removed most of it, but not all, and placed in the refrigerator overnight. What caused the graying, and is it safe to eat? I am thinking it was caused by the aged cheddar or fresh jalapeño in the bulk ferment because this has never happened before. Ready to shape and proof. Safe to eat?

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