Soured my sourdough starter and honestly glad about it

I left my starter out for 3 days during a work trip to Portland and it grew this pinkish mold that smelled like old gym socks. I nearly dumped the whole jar in the trash, but then I just scraped the top layer, fed it with rye flour, and let it sit overnight on my kitchen counter. It came back stronger than before and my next loaf had a tang I never got in 14 months of perfect care. Anyone else had a fail that turned into a win by accident?

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