Starter Guide · Troubleshooting

Sourdough Starter Hooch: What It Is and What to Do

Hooch is the grey, brown or clear liquid on top of a hungry sourdough starter. What it is, whether to pour it off or stir it in, how to stop it forming, and how to tell hooch from mould.

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Glass jar of sourdough starter with a distinct grey-brown liquid hooch layer above the settled starter

Updated Oct 2026 · 6 min read

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Hooch is the liquid that pools on top of a sourdough starter that has run out of food. It looks alarming, ranging from clear to grey to nearly black, and smells sharply of alcohol, but it is a hunger signal, not a sign the starter is ruined. Deal with it, feed the starter, and it bounces back.

What hooch is

Once a starter has eaten through its flour, the yeast keeps producing alcohol and the mixture separates. The liquid that rises is mostly water, with some alcohol and acids, and it darkens as it sits. You will usually see it on a starter that has gone well past its peak, or one that has been in the fridge for a week or more.

Clear or grey Typical of white flour starters that are a day or two past feeding.
Brown or black Common with rye and whole-wheat starters, or hooch that has sat for a long time. Still harmless.
Sharp smell Like nail polish remover, vinegar or beer. That smell comes with hunger; on its own it does not tell you whether the starter is safe. Mould or pink and orange streaks do, and mean it goes in the bin.

What to do with hooch

  1. 1
    Pour off or stir in Pour it off for a milder starter, or stir it back in if you like a tangier loaf.
  2. 2
    Discard Remove all but your usual seed amount, typically 20–50 g.
  3. 3
    Feed Feed at your normal ratio. If the starter has been neglected, a 1:1:1 or 1:2:2 feed at 24–26°C wakes it fastest.
  4. 4
    Watch the rise It should rise again within one or two feeds. Use it for baking once it doubles reliably.
Portioned seed starter, flour and water ready for a measured feeding

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Sourdough Starter Feeding Calculator

Exact starter, flour, water, and discard for 1:1:1, 1:5:5, or any custom feeding ratio, with a ratio chart and peak times.

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How to stop hooch forming

Feed more often at room temperature, a starter fed 1:1:1 usually needs feeding every 12–24 hours.
Feed a bigger ratio a 1:5:5 feed gives the culture more food, so it lasts longer before it gets hungry.
Keep it cooler warm kitchens burn through the food faster. A cooler spot, around 20–22°C, slows it down.
Make it stiffer a lower-hydration starter (50–70%) is less likely to separate.

The feeding ratio chart shows how long each ratio takes to peak, and the sourdough starter manager tracks when yours actually does, so you can feed it before it runs out of food.

Hooch vs mould

Watch for

  • Pink, orange or red streaks anywhere in the starter Discard it and start again.
  • Fuzzy white, green or black patches on the surface That is mould, not hooch.
  • A rotten or putrid smell (rather than sharp and alcoholic) Discard it.

Liquid on its own, however dark, is hooch. For more on a healthy starter, see what is an active sourdough starter, how to feed your sourdough starter and the sourdough FAQ.

When liquid is not the whole story

Check the lid, dry jar walls and surface as well as the liquid. A familiar hooch layer can coexist with an unfamiliar patch elsewhere, so do not assume that every change in an unfed jar is hunger. Fuzzy growth or pink/orange streaks require discarding the starter; scraping the top is not a rescue method.

Use our starter mold guide for the full comparison and storage guide to prevent long unplanned gaps. If the jar is otherwise normal, adjust feed size, frequency or temperature and note whether the layer returns before the next intended feed.

FAQ

Frequently asked questions

What is hooch on sourdough starter?
Hooch is a layer of liquid, mostly water with some alcohol, that forms when a starter runs out of food. It ranges from clear to grey, brown or almost black, and smells sharp, like nail polish remover or beer.
Should I pour off the hooch or stir it in?
Either is fine. Pour it off if you want a milder starter, or stir it back in for a more sour flavour. Then discard down to your usual amount and feed.
Is dark or black hooch bad?
No. Hooch darkens the longer it sits, especially with whole-grain or rye flour. Dark liquid on its own is not mould. Pink or orange streaks, fuzzy patches or a rotten smell are signs of spoilage.
How do I stop my starter making hooch?
Feed it more often, feed a larger ratio such as 1:5:5 so the food lasts longer, keep it somewhere cooler, or make it stiffer with less water. In the fridge, hooch after a week or two is normal.
Is my starter dead if it has hooch?
Almost never. Hooch means the starter is hungry, not dead. Pour it off, feed it, and it should rise again within a feed or two at room temperature.
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