HELP: what do I do with the 'hooch'!
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'?
According to Peter Reinhart, I am going to keep a cup of the starter and get rid of the rest. He doesn't say anything about the liquid - what should I do shoud I pour it off first - or mix it in before I take out the discarded starter? Or don't do either and just take out the required amount of discarded starter?
Help - i am raring to go but I don't want to make a mistake!