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

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