Honey Starter Questions
I have just begun my first sourdough honey starter. I am 3 days into it and on day 2 and 3 I have woken up to a solid layer of hooch on top. The recipe I used is from Bernard Clayton's New Complete Book of Breads. It is as follows...
2 1/4 tsp active dry yeast
2 1/2 cups warm water
2 Tbs Honey (I am a beekeeper and this is from my hives)
2 1/2 cups AP flour
Combine all ingredients, cover with towel and let ferment for 5 days stirring once daily.
The questions I have are..
1) Should I be feeding the starter before the 5th day
2) Is the hooch appearing a normal and healthy thing?
3) Is there a way to figure out the hydration of this starter?
The starter has a nice yeasty smell and bubbles nicely indicating to me it is active and living.
Thanks in advance