Hooch

Hooch is a term used to describe the liquid that can sometimes form on the surface of a sourdough starter. It’s a clear or brownish liquid that often appears when a starter is underfed or has been sitting for too long without being refreshed.

The hooch is essentially a byproduct of the fermentation process going on inside the starter. As the yeast and bacteria consume the available food (the flour and water in the starter), they produce alcohol as a waste product. This alcohol can then separate out from the rest of the starter, forming that liquid on top.

Seeing hooch is a sign that your starter is hungry and needs to be fed more frequently. The yeast and bacteria have already consumed most of the available nutrients, so they’re starting to produce alcohol instead.

While hooch itself is not harmful, it’s generally an indication that your starter needs some attention. The ideal starter should be bubbly, active, and uniform in texture – no separation or excess liquid on top.

If you do see hooch forming, carefully pour off the liquid, before discarding heavily and feeding.

Keeping an eye out for hooch is just one way to monitor the health and activity level of your sourdough starter. It’s a useful indicator that can help you make timely adjustments to keep your starter thriving.