I wanted to expand my answer to this question by adding info about the color blue.
Both mother and sour doughs are very stable, but can be 'invaded' by a bacteria that'll give it a bluish taint. I'd throw that dough in the bin (actually, I did once), but I can't find any information confirming that.
So, there's the question: how do you recognize the mother is spoiled?
Best Answer
The sour dough (including the 'mother') should be considered spoiled when: