The "hooch" on top of starter that's been sitting in the frig a long time
is alcohol, I believe. Experts ... isn't that right? The old "sourdoughs"
used to drink it.
I stir it back in if it's not too gray ... sometimes it just looks too ishy
and I pour it off.
Lobo
"Steven Leof" <sleof.sln25@london.edu> wrote:
>That would certainly explain the sluggishness of the starter. But it is
>responding, albeit slowly.
>
>Mel Heimo [mailto:mellian@cfl.rr.com] wrote:
>I would be doubtful if the starter smells like alcohol if the yeast is
>still alive. It has probably consumed all the sugars in the starter and
>has contaminated it with alcohol.