Sourdough Starter Liquid: Understanding and Managing the “Hooch”
Sourdough starter, a fermented dough used in baking, sometimes develops a liquid layer on top, commonly referred to as “hooch.” This liquid, essentially alcohol, is a natural byproduct of the fermentation process, caused by wild yeast and bacteria consuming the sugars in the starter. An example of sourdough starter liquid is a thin, yellowish liquid that forms on the surface of a neglected starter.