What Is That Liquid on My Sourdough Starter? Understanding Hooch

What Is Hooch?

You check on your starter and find a layer of dark liquid sitting on top. Maybe it is gray, brown, or even slightly purple. It looks alarming.

Do not panic. This is hooch, and it is completely normal.

Hooch is a liquid byproduct of fermentation. When your starter runs out of food (flour), the yeast and bacteria keep working, producing alcohol and acids. This alcohol rises to the top and forms that distinctive layer.

The name comes from the alcohol content - technically, your starter is making a very weak, very unpleasant booze.

What Hooch Tells You

Hooch is your starter's way of saying: "I am hungry."

When you see hooch, it means:

1. Your starter has exhausted its food supply - All the flour you fed it has been consumed
2. It has been too long since the last feeding - The starter has passed its peak activity
3. Your starter is still alive - Hooch actually indicates active fermentation occurred

Hooch is not dangerous or harmful. It is just a sign that your feeding schedule needs adjustment.

The Color Spectrum

Hooch can range from light gray to dark brown to almost black:

Light gray hooch:

• Starter was slightly hungry
• Has not been too long since peak
• Mildest flavor impact

Dark brown or black hooch:

• Starter has been hungry for a while
• More acidic environment
• Will produce more sour bread

Pinkish or orange hooch:

• This is NOT normal hooch
• Could indicate contamination
• Discard and start fresh if you see these colors

What to Do When You See Hooch

You have two options:

Option 1: Pour It Off

Simply pour off the hooch before feeding. This reduces the acidity in your starter and results in a milder flavor.

Best for:

• Starters that have been neglected for a while
• When you want less sour bread
• When the hooch is very dark

Option 2: Stir It In

Mix the hooch back into the starter before feeding. This keeps the acids and alcohol in the mix.

Best for:

• Starters with just a thin layer of hooch
• When you want more complex, sour flavor
• Regular maintenance when hooch appears occasionally

Preventing Hooch

If you are seeing hooch regularly, adjust your routine:

Feed more frequently:

• Room temperature starters may need twice-daily feeding in warm weather
• Watch for peak activity and feed before it falls

Feed larger ratios:

• Instead of 1:1:1, try 1:2:2 or 1:3:3
• More flour means more food, longer between feedings

Refrigerate between bakes:

• A fridge-stored starter only needs weekly feeding
• Take it out 1-2 days before baking to revive

Use a cooler spot:

• Warmer temperatures speed up fermentation
• A cooler corner of your kitchen slows things down

Hooch vs. Mold

Hooch and mold are very different:

Hooch:

• Liquid layer on top
• Gray, brown, or dark colored
• Slightly alcoholic smell
• Safe - just stir or pour off

Mold:

• Fuzzy growth on surface
• Often white, pink, orange, or green
• Musty or off-putting smell
• NOT safe - discard the entire starter

If you see anything fuzzy or colorful growing on top, do not try to save it. Start fresh.

The Fridge Factor

Refrigerated starters almost always develop some hooch. This is expected and fine.

When you store your starter in the fridge:

• Fermentation slows dramatically but does not stop
• Over days or weeks, hooch accumulates
• The starter enters a dormant state

Before using a fridged starter:

1. Pour off or stir in the hooch
2. Feed at room temperature
3. Wait for it to double (may take 12-24 hours for first feeding)
4. Feed again and wait for peak activity
5. Now it is ready to use

Hooch and Bread Flavor

The presence of hooch affects your bread:

Starter with hooch stirred in:

• More acidic
• Stronger sour flavor
• Can be more tangy

Starter with hooch poured off:

• Less acidic
• Milder flavor
• Better for those who prefer subtle sourness

Neither is wrong. It depends on your taste preference.

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Hooch is just your starter communicating. Learn to read these signals and you will always know what your starter needs.

Plan your next bake - Doughflow helps you time feedings so you catch your starter at peak activity, not peak hooch.