Sourdough Starter Question?

[jettgirl24]

I have sourdough starter that I got going about 3 weeks ago. Everything looked fine and it smelled perfect so I moved it to the fridge. I wanted to bake a couple of loaves this weekend but when I pulled it out of the fridge it had a layer of water on top that was kind of a weird color... Almost a greyish color? No fuzz anywhere though, I've been good about keeping the container scraped clean to prevent mold. last year was my first time trying to make sourdough starter but I don't recall it doing this. It smells just fine and looks normal when I stir it up.

Just wondering if it's safe to go ahead and bake with it or should I toss it and start over?

 

[father-clucker]

There's a name for that -- I believe it's called Hooch.. I believe it's somewhat alcohol'y as it's the waste (if I recall) from the sourdough bugs doing their 'thang'.. A few better places that are likely to be able to answer this question and other related questions can be found here :

http://www.thefreshloaf.com/forums/general-discussion-and-recipe-exchange/sourdough-and-starters

 

[jettgirl24]

Thanks for the tip! I posted the question on the board, hopefully I'll get some help

 

[Kim_NC]

It's perfectly normal. Sourdough starter separates if stored in the refrig and left unstirred. The liquid is grayish colored.

8 hours or so before you want to use it:
Remove from refrig . Stir in the liquid. Feed it and stir again. Typically you feed it a cup of flour and a cup of water - or an amount of flour to match the amount of sourdough you intend to use, and an equal amount of water.

I like to stir and feed it a second time before going to bed and let it work again for about 8 hours.

After using the starter, I like to feed it again right before returning to the refrig.

You might find these posts helpfull as well:
https://www.backyardchickens.com/forum/viewtopic.php?pid=3956862#p3956862

https://www.backyardchickens.com/forum/viewtopic.php?id=272398

ETA: I disagree with the post on that other board who told you it isn't fit to use. See this article by Richard Packham, a welknown sourdough expert:
http://home.teleport.com/~packham/sourdo.htm

 

[peeplessinNC]

Usually you just stir the hooch back into the starter before feeding. If there is more than an inch, you can pour a little off.