i am having issues with my starter not re-activating. when i got the culture started originally it foamed up, i fed it and into the fridge it went. i have two jars going and they both smell good and developed hooch over a few days, the yesterday we took them out to restart them for dough and followed the instructions for reactivating. they were stirred up, got rid of all except 1.5 cups, filled to top with 85 degree water, stirred vigorously, emptied out all but 1.5 cups, refed per instructions, into the proofing box it went.
it has been developing hooch pretty quickly. i have my wife working on it today. it has shown only slight bubbles on top, then turns to hooch within an hour or two. i told her to repeat the process as soon as it gets the hooch on top. is this correct or should it just be fed?
i m having her keep with it all day until it foams and then remove some into a container for me to use tonight.
it has been in the fridge a few days with out feeding, how any times of reactivation could it take to get up and running?
is the hooch forming because it is already out of food?
should we repeat the re-activation instructions when the hooch forms or let it go the full three hours?
can it form hooch and still become foamed up or ist depleted by then?
when it does foam up and is ready, do you stir it up and then take what you need or just leave it foamy and take what you need?
i am completely frustrated by this whole thing
any help or suggestions would be appreciated.