Why is my sourdough starter not bubbling and has liquid on top?
It sounds like your starter is producing hooch, which is a sign it's hungry, so go ahead and stir that liquid back in. Your choice of flour might be the issue since it can lack the natural yeast needed for a lively starter. I recommend trying whole grain or organic unbleached flour to boost those wild yeast levels. Also, make sure your water is chlorine-free, as that can hinder the process. Remember, it can take up to 20 days for a starter to mature, so keep feeding it daily
Answered by Hendrik, The Bread Code
From the book
Simply stir your sourdough starter to homogenize the hooch back into your starter. The hooch will disappear. Then use a little bit of your sourdough starter to set up the starter for your next bread. Once hooch appears, your starter has likely fermented for a long period of time. It might be very sour. This state of starter is excellent to make discard crackers or a discard bread. Don’t throw anything away. Your hooch is a sign that you have a long fermented dough in front of you. Compare it to a two year ripened Parmigiano cheese. The dough in front of you is full of delicious flavor.
Where this was asked
5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASSRelated questions
Not quite your question? Ask Loafy