[Sca-cooks] sourdough and hooch
Terry Decker
t.d.decker at att.net
Wed Jan 26 18:28:44 PST 2011
Usually I pour it off if it's excessive. If you have a lot of standing
liquor on top of the starter, check to make sure you don't have mold. You
may also need to skim the top of the starter to remove crusting. If the
starter is moldy or discolored, I would likely start over and build a
starter from scratch.
I try to feed the starter small amounts of flour once a day when it's in the
refrigerator and use it once or twice a week.
Bear
> Hello all.
>
> Please forgive my ignorance! Question:
>
> Do you just stir your hooch back into your starter, even if it's spent
> a very long time in the fridge and produced a proportionally fair
> amount of hooch?
>
> -Kitta
>
> p.s. cross-posted to "SCA Bakers" list
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