Help - Hooch over night on new starter

You'll want to feed 2x per day.  You don't need quite that much flour and water btw. 

I used this guide and it worked well:

https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

• Use filtered water or spring water (the kind you get in a jug, not distilled water though). Tap has chlorine in it. You can use it but chlorine kills yeast and bacteria so it inhibits things. 
• Use any flour but if you can, whole wheat or rye seems to go quicker. 
• Don't panic, stop and start etc. Just keep to a good, regular schedule. Plan on it taking 5-7 days until you have something you can bake with. More than time, look for a starter that doubles consistently. 

Your temps are perfect for a starter actually, though of course I'd keep it out of sunlight. 

Is it clear or murky? 

What stage is your starter? 

Hello!

Was it really hooch? Did you taste it? Was it acidic and boozy to taste?

What was your goal when you mixed 100g flour and 150g water? To have a very liquid starter? Is there a recipe that you are following? 

Depending on your flour, sometimes 150g of water is too much for 100g of flour, it will separate eventually, flour releases the excess of water. It is not that flour is digested by enzymes or microbes, it is simply too much water for that amount of that flour. Dry flours and strong flours bind more water than weak and moist flours.

Separation of the liquid part from the dough part is not a problem and will not affect your starter development. Some starters are so liquid that they have 10 times more water than flour in them, others are so stiff, they look like flour coated crumbs. But they all work and leaven bread dough. Some starters are fed every three hours, while others - once a day ot once every two days. It really depends on the recipe for the starter that you chose.

Just stick to your recipe or follow the one clevins linked in his comment. It reliably makes great bread as shown in that baker's blog. Any recipe for a starter from a good baker will work, for as long as you follow it.

that any starter recipe from a good baker will work. I like the one I linked not because it's special but for two reasons. Maurzio is a very successful sourdough-focused baker, so I trust his recommendation and twice a day feedings get you to pay attention to the starter without being onerous. 

a few thoughts:

1. it's pretty much impossible that your mix of flour and water developed hooch on day one. If fermentation were that easy & quick, we'd all be making our own whisky.

2. So Mariana's probably right: it's likely separation bc the flour couldn't fully absorb so much water.

3. it helped me to follow some known procedures. Like clevins, I used Maurizio's as a reference, but I combined it with this one, from tartine bread experiment, which I found equally helpful: http://tartine-bread.blogspot.com/2013/02/9-days.html

4. I'm a big believer in whole rye flour for starters.

5. It took a few weeks for my starter to be consistently active. And, to be honest, it took months for me to truly begin to understand it. I've baked with it for almost 2 years now and I'm still learning.

Rob