The Healthy Sourdough Starter Series, Episode 2: Hooch

Do you have black liquid on your sourdough starter? Or maybe you have gray liquid or brown liquid? If the answer is yes then you are dealing with hooch. Hooch is the alcohol byproduct of sourdough fermentation. Learn how to identify hooch, why it happens, what to do about it, and how to keep your starter balanced so hooch won't come back as easily.
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[@JRNurse2013]

Excellent video! Thanks so much!

[@webbystarr]

What if my starter is having a layer of liquid (on top and sometimes even in the middle) at the beginning of the process? Like on day 2,3 &4??? I’ve been feeding it every 24 hours and it’s sitting covered with cheese cloth out on the counter.

[@marcedesplenge6558]

I have the same question.

[@Minerva02-lf7uu]

same questine, mine is on day 3 and ut have hooch

[@beatricevancroonenborg9465]

Me too, on Day 3.

[@morandadurbin5048]

Same

[@jcmckean]

Same, i get hooch on day 3 and i keep mine in the fridge!

[@thomasgronek6469]

Thank you. It is my understanding that Aceto Bactra (sp?) convert ethanol into acetic acid, which imparts the sour flavor to the dough.

[@vdub6873]

Day 2 on my starter ...good amount of hooch on top ...I need to discard n feed should I first remove hooch or should I stir everything then do my discard?

[@chanjoiedevivre9305]

Curious did you ever share a video on actually making the starter?

[@ButterForAll]

Not yet, but I could definitely try to get one made!

[@jcmckean]

How do i balance my starter?

[@ButterForAll]

Feed it often! Really try to cultivate the yeast, don't let the bacteria take over. Yeast wont thrive in a environment that's too acidic.