The Hootch

Why Understanding Hooch in Your Sinless Starter Matters

Ever noticed a mysterious liquid in the middle or bottom of your sourdough starter jar? That’s hooch! It forms when your starter gets hungry after going without food for a while. This liquid is mostly water and alcohol – a natural byproduct of fermentation. Think of hooch as your starter’s way of saying, “I need a snack!”

The Science Behind Your Low-Carb Starter

Your low-carb sourdough starters thrive because these ingredient combinations perfectly balance structure and food sources for the microorganisms. Vital wheat gluten provides the essential framework that traps gas bubbles without adding many carbs, while oat fiber offers tiny amounts of complex carbohydrates for the microbes to feed on.

Almond flour contributes fats and proteins that nourish your starter, and coconut flour balances moisture while adding trace natural sugars.

These pairings work symbiotically – oat fiber with vital wheat gluten gives structure plus food, while almond flour with coconut flour creates ideal moisture and texture conditions.

Both types of Sinless starters – whether made with oat fibre + vital wheat gluten or almond flour + coconut flour – experience hooch in the same way. The fermentation process is similar regardless of which ingredient combination you’ve chosen.

Sinless Starter: A Special Case

Your Sinless starter is a bit different from traditional starters. Instead of floating on top, the hooch settles in the middle or at the bottom of the jar. When your starter is very active and ready to use, you might see more hooch than usual. Just mix it in with the starter. If the starter has reached the top of the jar or even pushed out of the top, it’s showtime! The starter is ready to use in your baked goods.

If your sourdough starter is ready but you’re not quite ready to bake, there are several good ways to keep it healthy and active. Use a jar spatula or a chopstick to mix the starter thoroughly, which will help release some of the gas built up during fermentation, effectively deflating it.

After mixing, you can feed your starter again for one or two more feedings, depending on how long you plan to wait before baking. To feed your starter, add 1 tablespoon each of your chosen ingredients (either oat fibre and vital wheat gluten OR almond flour and coconut flour), and 4 to 6 tablespoons of spring water. Mix well. Cover the jar with its lid. Allow it to ferment at room temperature for at least 4 hours to a maximum of 12 hours. Then at 12 hours, feed the starter again. Continue regular feedings until you are ready to bake.

If you decide not to use your starter for up to a month, simply place the lid on the jar and store it in the fridge. Read the information above on how to reactivate the starter for use.

To Stir or Not to Stir?

Bakers are divided on what to do with hooch. Many recommend stirring the hooch back into the starter before feeding. This keeps the moisture balanced and can give your bread a tangier kick. I personally mix it in, mainly because it’s tricky to pour out when it’s at the bottom of the jar. I also love super tangy bread. Plus, you don’t want to lose any of your precious Sinless starter!

Some bakers prefer to discard the hooch, especially if it’s dark and smelly. They worry it might affect the starter’s health and flavour. If you go this route, make sure to give your starter a hearty feeding afterward.

The choice is yours – experiment and see what works best for you and your unique Sinless starter!