Sourdough Hooch?!?! 😭

[ps1991]

Day 4 and I’ve woken to this...

Help please!

I would always use plain for my starter unless you will always be making rye bread. Also I find it more versatile as I use the excess for crumpets etc

As in plain strong white bread flour, just to be clear

Thanks, that’s what I was using to begin with, I didn’t know if that was causing the issues :( it doesn’t really seem to be doing anything now.

My starter is coming along great so far with just bog standard plain flour. Op how's yours going??? Mine had doubled in size with loads of bubbles, day 3

@ps1991 did you manage to rescue it ok

Starters which are producing hooch are just indicating that they are not being fed enough. Two ways to prevent this is to have a thicker starter (lower hydration) by feeding a higher mass of flour compared to water and also to store in the fridge if you don’t plan on baking with it every day.

I bake 2 days a week and keep an 80% hydration starter which is kept in the fridge 5 days a week. I have never had an issue with hooch.