During the process of making sourdough bread and feeding your sourdough starter, you may have noticed that some liquid collects along with your starter. This initial sour dough liquid is called hooch, and it usually occurs after your engine has consumed all available food. It may look like the flour and water have been dispersed. However, this fluid is actually quite normal. So if you're a little worried about the liquid on top of your sourdough starter, then let's dive into the many reasons.
Why is my Sourdough Starter liquid?
If you're an avid sourdough baker, then you may have noticed that your starter has formed a small pool of liquid on top of it. Some people call this hooch, and others call it alcohol. The truth is that hooch is actually a byproduct of fermentation and should in no way be consumed because it contains alcohol.
It is important to understand what this slightly sticky liquid that forms on your engine is and if it is here to stay!
Let's start with the basics: in its simplest form, sourdough starter is just flour and water – and a pinch of salt if you're running low. Flour contains starch that, when combined with water, begins to ferment under certain conditions. This process is called drying and produces carbon dioxide bubbles, which give the bread its characteristic airy texture.
You've probably seen this happen before when you've tried making homemade bread; sometimes though instead of creating bubbles inside the dough (resulting in lighter bread), fermentation can cause bubbles outside of your dough as well! When there isn't enough food left for your yeast cells to eat all their food fast enough, some will starve. These cells will then begin to consume any remaining available sugar to survive until they can be fed again later.
Should I get rid of the hooch?
You may have heard that hooch is bad for you and your newbie. Well, that's not entirely true. Actually, it's pretty good.
Hooch gives your starter a distinctly tangy flavor and aids in production even more sourness in the last bread.
if you I DO choose to discard some liquid from your dough starter, it is important to remember that this will change the hydration of the remaining mixture. So try not to overdo it when you do this!
If your sourdough has formed its own little pool of liquid, mix it back into the starter before tossing in some of the starter in time to feed.
The only time we recommend getting rid of mold from your dough is if it's been refrigerated for a long time—like months or years—and there's an abundance of dark brown liquid on top, which could indicate mold growth. .
What Color Is Hooch?
The color of your jacket will depend on the type of starter you use. A very young sourdough starter will have a clear or slightly cloudy liquid on top, while a more mature one may have a black or purple liquid sitting on top of the dough.
This is quite normal and will not affect the performance of your starter. Although you may want to refrain from letting it get darker. Just mix the liquid and discard it before feeding it again.
If you see mold growing on your engine, then it's time to toss that pile and start over with fresh ingredients.
How to prevent Hooch from appearing?
If your engine is constantly cranking, even after being fueled, you may need to change a few things.
Hooch may be harmless, but it is IS an indication that your starter is hungry, which means you'll need to increase his food and stop him from consuming it so quickly.
To address this, try increasing the frequency of feeding, so instead of feeding your starter every 24 hours, try feeding your starter every 12 hours. If that doesn't work and the sump still appears in excessive amounts, then try moving your engine to a cooler location and maintaining a temperature of 70°F or lower. This will hopefully ensure that she consumes her food more slowly.
Food with a higher flour to water ratio may also contribute; try increasing the flour by 10% each time until no more streaks appear above the beginning of the sourdough.
How do I know when my sourdough starter is ready to use?
You may have noticed, but there are a few things that can help you know when your sourdough starter is ready to use.
First of all, look at the jar or container you are using. You will see bubbles on the surface and sides of your engine. Bubbles mean it has risen with carbon dioxide gas and that means it is ready to use.
The second thing to watch out for is how long it takes for your engine to double in size. This should take 12-24 hours if all goes according to plan. If this happens within 12 hours, then you don't have to worry anymore because something went wrong somewhere along the way. It resulted in a general problem in starting sourdough recipe!
The right way to feed my sourdough starter
The best way to start feeding your dough starter is with equal parts flour and water. After mixing these ingredients, cover the container with a clean cloth and let it stand for 8 hours at room temperature.
After giving your starter the starter feed, check it after 8 hours. If there is still liquid on top of the dough, don't worry! This is a sign that your dough is working properly. Just give it another hour or so until all the liquid is absorbed into the dough.
If in doubt, stick around. You'll know when it's time to move on because there will no longer be visible wet spots on top of your engine, instead, there should be lots of little bubbles all over!
How do I refresh my sourdough starter?
Refreshing your sourdough starter can be done in a variety of ways.
One method is to remove 1/4 of the starter and add 1/4 flour and 1/4 water, then put it back with the remaining motor for 24 hours. After this period has passed, feed again with 1/4 flour and 1/4 water.
Another common method is to discard all but about an ounce or so of your current sourdough starter, which will still have plenty of life left in it, add new flour, water, and salt, and let it sit for a long time. overnight at room temperature. Then feed the starter once more with equal parts new flour, water and salt before returning it to its container.
What should I do if my Starter is too runny?
If your engine has too much fluid, it can prevent your engine from revving and revving. Gas bubbles quickly escape through the runny liquid and not through the top layer of flour as they should.
This is often caused by using a different type of flour with another type gluten than what is usually used for starting sourdough. Basically, using too hot or too cold water when making your next batch of sourdough bread can also result in a too runny starter. The best way to revive a liquid starter is to discard most of it and leave a small amount in the jar.
Use a spatula to remove any leftover sourdough starter from its container, place it in a clean jar, then add 20g. integral flour and 20 g of water. Mix thoroughly with the remaining old starter until a smooth paste is formed. Add a little more water if necessary until the right consistency is reached. There should be no dry crumbs at the end.
Scrape down the sides of the jar with a spatula and leave it on a lid with a loose lid for 6-12 hours. After this time, some activity should have occurred inside the jar, which means your starter has been successfully resurrected!
For some tips on troubleshooting a sourdough starter that doesn't provide that perfect rise you're looking for, check out our blog: Sourdough does not rise – what went wrong and how to fix it.
How to make the perfect sourdough starter?
Once you have your sourdough starter, it is important to continue to feed and maintain it.
First, take out a few spoonfuls of starter and mix it with equal amounts of flour and water. Then, put the mixture in a glass jar with an airtight lid. Follow with a loose cover using a towel or cheesecloth (this will help keep flies away).
In order to maintain proper moisture levels for your starter, keep an eye on its consistency. Add more water when needed to ensure it stays nice and loose.
Take good care of your starter so that it begins to show these signs:
- Your starter should look bubbly, active and give off a sour smell. It should also be able to hold its shape.
- Your starter should be able to double in size overnight.
Additionally, you should ensure that your starter is fed regularly. Eating should be done after each use of sourdough, regardless of whether it is used daily or once a week.
So what about the liquid in my sourdough starter?
Head down to check your engine in the morning? See some liquid forming on top? It is not a cause for concern.
If there is no mold involved, you do not need to get rid of the fungus. In fact, this little pool of dark liquid is what provides your sourdough bread with the perfect sweetness!
Frequently asked questions
Should I pour off the liquid from the sourdough starter?
In general, you should not remove the juice (or hook) from your sourdough starter. This becomes part of the hydration of your sourdough starter and spilling it will compromise the hydration of your starter.
Can You Drink Starter Hooch With Sour Dough?
Generally, the fungus that forms on top before your sourdough starts is harmless. However, it is not recommended to drink it directly, but you can use it to make beer, wine, etc.
How do you know if sourdough starter is bad?
You may know that your sourdough starter is damaged if it does not respond to regular feedings, especially if it has gone unfed for a long period. Other signs can include discoloration and mold, which would indicate it's time to throw it out and start over.
