My sourdough starter died after 4 years and I almost quit baking entirely

Last Tuesday I went to feed my starter like I do every morning and it had a weird pink tint. I knew what that meant, it was contaminated. This was the same starter my grandma helped me make back in 2021 when I first started selling loaves at the farmers market in Eugene. I checked my notes and realized I had been sloppy with my flour jar, left it open overnight next to the sink. I spent that whole day trying to salvage it, feeding it twice, lowering the hydration, nothing worked. By 8pm I dumped it down the drain and felt like I lost a pet. Now I'm rebuilding from scratch and I keep second guessing every little bubble and smell. Has anyone else lost a long term starter and had to talk themselves out of quitting the whole cottage baking deal?

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