If you’ve ever opened your sourdough starter jar and noticed a clear, grey, or even brownish liquid sitting on top, don’t panic. That liquid is called hooch, and it’s completely normal. It’s one of the many signs that your starter is alive, active, and fermenting. In this guide, we’ll explain exactly what hooch is, why it appears, what to do about it, and when to take action (and when to chill out).
Why Does Hooch Form?
Your starter is alive, but hungry
Hooch is a by-product of fermentation. It forms when your sourdough starter has run out of food, typically after sitting too long without being fed. That doesn’t mean your starter has gone bad. In fact, the presence of hooch is a sign that fermentation is still happening. It just means your starter is saying, “Feed me!”
What’s actually in hooch?
Hooch is mostly made up of alcohol and acids. As the wild yeast and bacteria in your starter digest the flour, they produce carbon dioxide (which gives your bread rise), acids (which give sourdough its tang), and ethanol the alcohol component of hooch. The darker the hooch, the longer your starter has been left unfed.
Is hooch dangerous?
Not at all. Hooch isn’t harmful and won’t make you sick. It’s simply a natural sign that your starter has been left too long between feedings. You don’t need to throw your starter out. Most of the time, it just needs a good feed and it’ll bounce right back.
What Should You Do With It?
Stir it in for more flavour
If you’re after a stronger, more sour flavour in your bread, you can stir the hooch back into your starter before feeding. This reintegrates the alcohol and acids into your starter and can intensify the tanginess of your loaves. Many experienced bakers actually prefer to keep the hooch in for that reason.
Pour it off for a milder result
If you prefer a milder flavour or want a “cleaner” starter, you can pour the hooch off before feeding. Just tip off the liquid and feed your starter as normal. This is especially helpful if your hooch is dark or has been sitting for a few days. It doesn’t damage your starter either way. You can choose what suits your taste.
Either way, it’s safe
Whether you stir hooch in or pour it off, your starter is perfectly usable. The key is feeding it regularly going forward so the hooch doesn’t build up again too quickly.
What If It Smells Really Strong or Off?
Boozy, tangy, even sharp smells are fine
A healthy starter with hooch might smell like alcohol, vinegar, or even a bit fruity. These are all normal fermentation smells. A bit of booziness is completely expected, especially if the starter has been neglected.
Funky or foul smells mean it needs help
If your starter starts to smell like rotten cheese, nail polish remover, or something truly unpleasant, it’s time to step in. These smells are signs of an imbalance in the microbial community. It’s not ruined, but it does need some love.
Here’s how to fix it
- Discard most of the starter (leave a tablespoon or two behind)
- Feed with fresh flour and water (1:1:1 or 1:2:2 ratio is ideal)
- Repeat every 12–24 hours until the smell normalises and bubbles return
Often, just a few good feedings will bring your starter back to life.
Final Thoughts
Hooch isn’t a sign your sourdough starter is dying. It’s a sign it’s alive and waiting to be fed. With regular maintenance, you can avoid hooch building up too often but don’t stress when you see it. It happens to every baker at some point.
Remember:
- Hooch forms when your starter runs out of food
- It’s safe to stir in or pour off, depending on your taste
- If it smells funky, discard and feed to revive
Trust the process. Your starter will thank you for it with a beautiful, bubbly rise and delicious bread.
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