I printed off your whole sour dough starter information. I even have a brod and taylor to keep the starter at a constant temperature. I am having NO luck. The first 2 days was fine. Then day 3 there was all this yellowish clear liquid on top. I stirred it up an added the flour and water. Day 4 again more yellowish clear liquid on top. Is this hooch? I thought it was a darker color. So tonight I am throwing it our and starting again. However, can you possibly have any idea why I got all this liquid. It is at a constant temp of 80. Used whole wheat flour, purified water as well as well as weighing the flour and water. Thanks.
@KneadToKnowPodcast11 күн бұрын
The yellowish liquid on your starter is hooch, a sign that it's hungry. Keep feeding it regularly, and you should start seeing changes like bubbles and activity. If the starter develops a strong, unpleasant smell or visible mold, that’s when it’s time to throw it away and start over. Otherwise, stay consistent-it just needs time to stabilize!
@lyndaedris540810 күн бұрын
@@KneadToKnowPodcast Thanks so much. It was stated that "hooch" is dark brown in color. So, when I had a yellowish clear liquid, I didn't associate it with Hooch. Thanks so much for your reply. It really helped me out. I did start a new one last night. This AM, there was the clear liquid again. But I will feed it some more as you said as I now know it is Hooch. I shall stir it back in and then feed again tonight.
@tomcerny484312 күн бұрын
Gemma, in your sourdough starter video, you specifically state that the "hooch" can be mixed back into the starter. Now you're saying that it should be thrown out. Can you explain?
@KneadToKnowPodcast11 күн бұрын
Hi, yes! There are two options here - you can either stir the hooch back in for a tangier flavor, or pour it off if you prefer a milder taste. Just depends on what you are aiming for!