Author Topic: Starter started... question bout hooch  (Read 1993 times)

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Offline somegeek

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Starter started... question bout hooch
« on: May 29, 2008, 05:41:22 PM »
Got our starter started on Sunday with 1C water and 1C AP flour.  Replaced 1/2C of water and flour per day until today.  I've started adding 1/2C flour and 1/2C water to build up our starter supply.

I'd read that when you see hooch form, your starter wants more to eat.  Is this true?  What is the presence of hooch indicative of and should it prompt any action on my part?

Thanks,
somegeek


Offline Bill/SFNM

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Re: Starter started... question bout hooch
« Reply #1 on: May 29, 2008, 06:16:12 PM »
What kind of starter? From where?

Do you have hooch yet? Hooch on or very close to surface = good. Hooch in middle or bottom = contamination.

Bill/SFNM

Offline somegeek

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Re: Starter started... question bout hooch
« Reply #2 on: May 29, 2008, 06:20:15 PM »
Started a sourdough starter from scratch - clean jar w/ 1C of filtered water and 1C AP flour.

Hooch layer on top gets up to 1/4" thick between feedings since the second day.

Offline scott r

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Re: Starter started... question bout hooch
« Reply #3 on: May 30, 2008, 01:45:15 PM »
all the hooch means is that there are not enough happy and active bubble producing yeasts to keep the flour combined with the water.   Don't worry about hooch right now, I am sure you will end up with enough yeast in there if you are patient.