[Sca-cooks] sourdough and hooch

[K C Francis]

I've had my starter since the mid 70's and only feed/use it every few months.  It does develope a goodly amount of hooch and I always stir it all back in per the instructions that came with it.  I've never had any crust form or any problem with mold.  I keep it in a plastic container that has a good lid but can release pressure if the just refreshed sponge got overly lively.  For the overnight proofing, I used to put the bowl under my waterbed, the perfect draftfree and warm place.  Now I set the bowl in the microwave with the door ajar so the lightbulb is on, again a perfect proofing place.  Now if only I had a gas oven with pilot light........
 
I use mine mostly for pancakes and an outrageously moist cake that I make in chocolate and spice versions...no frosting needed or even wanted.
 
Katira
 
> Date: Wed, 26 Jan 2011 18:17:51 -0800
> From: freyja7777 at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] sourdough and hooch
> 
> 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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