Drawn to its outside size
For temperature control around a starter jar
Brod & Taylor Sourdough HomeA small heating-and-cooling chamber for a jar, rather than a full dough bowl.
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Hooch is the grey, brown or clear liquid that collects on top of a starter that has run out of food. It is mostly water and alcohol from fermentation, and it is harmless. Pour it off for a milder flavour or stir it back in for more tang, then feed the starter.
Hooch means hungry, not spoiled. Pour it off (milder) or stir it in (sourer), feed, and next time feed sooner, at a higher ratio, or keep the starter a little stiffer.
When the yeast and bacteria have eaten the available food, the flour paste settles and liquid separates on top. It smells of alcohol or nail polish and is darker the longer it sits. It shows up most in liquid starters and in the fridge after a week or more.
Pour it off if you want the starter and bread milder; stir it in if you like more sourness. Either way, discard down to your usual amount and feed. If it appears every day on the counter, the starter needs more food or a cooler spot: feed at a higher ratio or twice a day.
A stiffer starter separates less. Feeding more flour per gram of starter gives it food for longer. In the fridge, a weekly feed keeps it in check.
Yes. It is a by-product of fermentation and smells of alcohol. Throw a starter out for mold, pink or orange streaks, or a smell that is not the usual sour or alcohol smell.
Hooch darkens the longer it sits. Dark grey or black liquid is still hooch; fuzzy spots or pink or orange colour are not.
Keep what you own when it does the job. These are the other exact models we profile.
A small heating-and-cooling chamber for a jar, rather than a full dough bowl.
A pull-out display helps keep the reading visible under larger containers.