[Sca-cooks] sourdough and hooch

[Terry Decker]

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