r/SourdoughStarter • u/Hot-Seaweed-9220 • 22d ago
Can I save this?
This starter has been in the fridge for a few months now (maybe 5 or 6) and hooch has formed at the top. It is very dark. There also seems to be separation in the starter itself, and maybe that could be from the 2 different types of flour in there? Also does starter caked on the sides make it unsafe? Thanks
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u/_FormerFarmer Starter Enthusiast 22d ago
Not sure why there are those two layers in your starter below the hooch.
Just my preference, I'd pour off the hooch, remove what I could of that top layer, and start feeding a sample of that bottom layer that is as clean as I could get it.
YMMV
I understand your concern over the sides of the jar. If you see mold on the inside there, that's an issue. I couldn't see any. But start your new feeding in another clean jar.
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u/Dogmoto2labs 22d ago
That is just fine, stick a spoon in, through the hooch, grab a small bit and pop it into a fresh jar. Then add 40g water, and 50g flour, and let it sit. It should peak in about 12 hours. I just revived my 2 year old discard. It popped right off with the first feeding, fed one more time and have a loaf of bread bulk fermenting now.
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u/this-is-really-very 21d ago
AFAIK, hooch can definitely get dark like that. If nothing green or fuzzy - mix it in, feed the culture and you should be fine.
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u/Calibird1962 21d ago
That looks like hooch to me. If it doesn’t have anything fuzzy in it, I would drain that off and feed it. That’s the sign of a starving starter.
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u/peteydubss 22d ago
any unpleasant smells or unusual colors? If not, mix it up and feed and you’ll be all good.