Whenever I leave starter in the refrigerator for a few days, it begins to
form a brown liquid -- with alcohol content, I believe.

Should this liquid be poured off before I replenish the starter with new
flour?

In article >, Ray
> wrote:

> Whenever I leave starter in the refrigerator for a few days, it begins to
> form a brown liquid -- with alcohol content, I believe.
>
> Should this liquid be poured off before I replenish the starter with new
> flour?
>

Generally speaking, no.

http://www.nyx.net/~dgreenw/whatisho...eratorhoo.html

Cheers,

Darrell

--
To reply, substitute .net for .invalid in address, i.e., darrell.usenet6 (at)
*telus.net