Clear hooch?


I have a question about hooch. I've started my own sourdough starter, equal weights of filtered water and I bleached flour, and it is finally starting to bubble soon after feeding after about 3 weeks (it's winter so I'm not surprised it took a little while). It also smells a bit of acetone after feeding. My concern is that the hooch is clear, unlike another starter that was given to me that has brown hooch. Is it ok for the hooch to be clear like this or has something gone wrong?

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