Newbie help
I have been trawling through the starter pages on this site trying to find information on how to resurrect my starter. So much fantastic and helpful information. thanks.
I have been trawling through the starter pages on this site trying to find information on how to resurrect my starter. So much fantastic and helpful information. thanks.
The most common question I hear about sourdough starters is how to create one. There are a lot of good threads on that here, and many people have reported success with one or another of the methods described in these pages.
The question I hear next most often is, "Did I kill my starter?" This usually happens because the starter has turned a funky color, and maybe started to smell funny, after being either underfed or neglected.
Hello, All,
I'm relatively new here and learning a lot! And having fun, too. So, a little knowledge is a dangerous thing.
As a new member, I want to off my 2 cents worth on hooch and get some opinions.
I suggest you always pour off the hooch to prevent making the sourdough bitter. Here is my line of thought.
Yeast produces alcohol and in sourdough, it is the clear or off color liquid we all know as "hooch". Part of this hooch is dead yeast cells that have died for various reasons, including being exposed to too much alcohol, lack of food and just old age..
So first I should state that I am new to sour dough and starters. I had followed refrigerating instructions given to me by the friend who provided the mother to begin with. Upon removing the starter from the fridge I fed it whisked it and left if with a loose lid on the counter to rise and come to room temp. Is this normal? What do I do with the hooch? any advise or help would be great. I have attached a photo of the hooch production in a little over 10 hours.
Hi all,
Well, I finally arrived back in my kitchen and I am ready to go (unfortuantely I have a bunch of work I have to get done before I can even think about baking). But of course I was very excited to see the condition of my starter - and I want to refresh it so that hopefully I can work with it tomorrow.
It smells fresh, but it looks like potato soup with about 1/4 or so of clear liquid on top - I think it is called the 'hooch'?