Bob wrote:

I say toss it - for sanitation reasons. It is not worth the risk. The
flour is masking whatever is there - if it were visible it might look
disgusting enough to motivate tossing it without a moment's
hesitation.

I sure would not want to be the person on this forum who advises a
newcomer to infect herself and her family. It's just not worth it over
a couple cents of flour and a day or two of idle time.

Bob, you are a ****ing idiot. Since you don't know anything about
the actual safety issues involved in sourdough, why don't you shut
up about them?

David
Note: A starter kept through 14 quadruplings will be diluted
by a factor of 4^14=16^7= over 268 million to one. If these
feedings happen in the course of one week, pathogenic and toxic
organisms will be inhibited by acetic & lactic acid, so the starter
will most certainly be safe, even if it initially contained really
nasty bacteria.