The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!

Wednesday, March 7, 2012

Who's got the HOOCH?

                  Day 4-Hungry Hooch!

This morning I found my poor little sourdough starter starving!  This layer of liquid that you see is called hooch.  It smelled like heaven, so healthy and delicious....however, hooch is not good for bread making.  It needs to be poured off, otherwise you may have a bitter taste in your sourdough.  It is a result of a starter that needs to be fed, or is one that is too old.  

Here is what the Fresh Loaf Says about Hooch:

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