If you are just starting your sourdough journey, seeing a black liquid form on the top of your starter can be jarring. Dont worry, hooch is a normal part of your sourdough starter. This guide is going ot teach you what sourdough hooch is, how to prevent it, and how to revive a neglected starter.
What is Sourdough Hooch?
Hooch is a liquid byproduct that forms on top of a sourdough starter when it has not been fed. It is often clear, grey, or black and smells like vinegar, alcohol, or acetone.
It indicates that you need to feed your starter fresh flour and water. The wild yeast and bacteria in your starter feed on the flour and water you give them, and once there are no nutrients left, they start producing hooch as a part of the fermentation process.
Why Does Hooch Form?
Hooch is a normal part of the fermentation process and forms when:
- The starter is hungry.
- It was stored at room temperature for too long.
- The feeding ratio was off, and your starter is too wet or thin.
Do not stress if your starter forms hooch, it is a sign that you have an active culture that is eating the flour and water you fed it.
Is Sourdough Hooch Bad?
Hooch is a normal and will not make you sick. Here’s what to watch for if you are concerned:
- Grey, clear, or brown hooch: Fine.
- Black or grey hooch: Neglected, but still ok to use.
- Pink, orange, or fuzzy: This is mold, throw out the starter, and create a new one.
If your starter has grown mold, you can check out my fail-proof sourdough starter recipe.
Hooch Vs Mold Comparison Chart
| Hooch | Mold |
| Gray, brown, or black liquid | Pink, orange, green, or fuzzy spots |
| Smells like alcohol | Smells rotten or musty |
| Sits on top or separates starter | Grows on the surface or rim |
| Safe to pour off or stir in | Toss the whole starter immediately |
The United States Department of Agriculture also has helpful resources on mold safety.
How to Prevent Sourdough Hooch
Although hooch isn’t dangerous, it is an indication that the starter is not being fed often enough, which can weaken your culture over time.
If your starter is consistently producing hooch, try these tips
- Feed your starter in a 2:1 ratio: This gives your starter more to feed on, keeping it happy and less hoochy.
- Feed your starter more often: Instead of feeding your starter every 24 hours, try increasing the feedings to every 12 hours.
- Use a different flour: Instead of all-purpose flour, opt for whole wheat or rye flour, which has more enzymes for the starter to feed on.
- Keep it in a clean jar: Old dried-up starter can become a breeding ground for bacteria and mold spores. Additionally, it can affect the fermentation process.
If you want to learn my exact feeding regime, check out my How to Feed a Sourdough Starter post.
Should You Stir In Hooch or Pour It Off?
This depends on your preference.
Stir it in if:
- You dont mind a sharp, tangy flavor
- You want to retain the yeast and bacteria.
Pour it off if:
- You prefer a milder flavor in your bread
- You bake sweet recipes with your starter
- There is a lot that will thin out your starter
I bake often, so i dont usually get hooch, but i typically pour it off as my husband prefers a milder flavor.
How to Revive a Neglected Starter?
- Pour off or stir in the hooch.
- Discard all but a tablespoon of starter and feed it your normal ratio.
- Repeat every 12 hours until the starter is reliably rising and there is no longer a vinegary odor.
Sourdough Hooch FAQ’s
Can i still bake with a sourdough starter that had hooch?
Yes, just stir it in or pour the hooch off. It may take a few feedings to get it active and bubbly.
What if my sourdough starter smells like alcohol?
That is the hooch, which is a byproduct of the fermentation process. That is nothing to be concerned about.
How long can my starter go without a feeding?
If left at room temperature, the sourdough starter needs to be fed daily. If stored in the fridge, feed it weekly. You may see some hooch formation when stored in the fridge.
For longer-term storage, either dehydrate or freeze it.
Is hooch dangerous?
No, hooch is normal. As long as it is not pink, orange, or fuzzy, it is safe to consume.
Does hooch mean my starter is dead?
No, it’s a sign your starter is alive and feeding on the nutrients in the flour.
What do i do if my starter has hooch and smells bad?
If the starter has a very strong odor, but no indication of mold growth, discard all but a tablespoon of starter and feed it as normal. Repeat this until the smell improves.
Can i bake with my starter after hooch forms?
I would not recommend this. Not only will your recipe have a strong vinegary flavor, but the starter will not perform well as it is in a weakened state.
Does hooch impact the flavor of the bread?
Yes, if you stir in the hooch, your recipe will have a sharp and tangy flavor.
Why does my starter get hooch so fast after feeding?
This is a good sign. Your starter is very active and eating through what you fed it. To prevent hooch from forming, feed the starter more often and increase the ratio of flour to water you are feeding it. My favorite feeding ratio is 2:1 flour to water.
Is sourdough hooch more common in a new starter?
Yes, new starters are less predictable and develop hooch quickly because the yeast and bacteria have not yet stabilized
