Help, lots of hooch on top?
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.