Re: sourdough starter( liquid on top)

February 1, 2002

I have found out that that happens when I don't give it enough

flour... ( I think it starved its self). It does have a different

smell. But not bad.

I pour off some of the liguid that has seperated and than put it in a

clean bowl and continue adding more flour and less water. I keep it

a little thicker than on the runny side. I have better reponse using

the rye in the starter than using spelt. I use the 13 cups spelt for

the dough making. and than let it rise in a cool place for 12 hours

or so. That has been my experience.

Barb in Mo.

--- In @y..., " Marcella Mathewes " <honoraholmes@h...>

wrote:

> I am trying to make the sourdough starter. It is the 4th day though

and it

> stinks. The flour has sunk to the bottom and there is brown water

on the

> top. Any help or advice?

>

> Marcella

>

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February 1, 2002

Marcella,

That liquid is called hooch and according to Ed Wood " World

Sourdoughs from Antiquity " , it is normal and indicates that the

culture is active. He says you should stir it into the culture. It

does have a strong smell, but I stir it back in and everything is

always fine. The only time I had some culture go bad was when I

abandoned a rye culture for too long in the back of the fridge; it

got some black spots in it.

Laurie

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