Hooch There It Is

When seeking to build your own “wild yeast” starter, called Levain and used to make sourdough breads, you have to regularly feed this new organism living in your kitchen. After a few days in the refrigerator, especially if you don’t feed it with more flour and water, you may develop a grayish/brownish layer of alcohol product, called hooch.
The Levain I have been working on has now indeed taken on the distinct smell of sourdough and has developed some hooch on top of a couple batches.

It’s definitely time to feed a portion of the growing supply of starter, and use up a lot of what I have in baking.
Until next time…
Culinarily Yours, 

Mrs. Chef (Christa)
Jumping Beans