"**bg**" > wrote in message
news:qY9Qc.11524$M95.3493@pd7tw1no...
> "**bg**" > wrote in message
> news:sL9Qc.11452$J06.160@pd7tw2no...
> > Hi,
> >
> > We got so busy over the lovely past few months here in Vancouver Canada,
> > have done no baking for a while. Raining now, so gonna bake soon.
> >
> > I have created a grand batch of about 2 litres of lovely starter in a
> > covered glass bowl, has been in the fridge for several months.
> >
> > It is about 5" deep, with about 1/4" of dark liquid on top. I am
tempted
> to
> > mix it all in and proceed with making dough.
> >
> > Or thinking of skimming it off first...
> >
> > What do you recommend pls?
> >
> > TIA
> >
> > -bg-
> > www.thelittlecanadaheadphoneband.ca
> >
> > PS - Enjoy the (rough mixes) of the music if you go the website.
> > We will be putting new mixes up by end of Sept.
> > Feedback appreciated.
> ____________________________
> Hi,
>
> Just discovered this layer is likely 'hooch'. The FAQ I read on it does
not
> mention the rather unpleasant colour that my layer has.
>
> The article suggests taking some starter from underneath the layer and
> starting again, for a 'healthier' product.
>
> This is the first time I have heard inference of it being unhealthy. Does
> this undersireable aspect of it just refer to the alcohol content...
>
> Tks.
>
> -bg-
The reference is to the overall health and vitality of the starter. It does
not mean that it is unhealthy for you. A starter that has sat long enough
in the refrigerator to develop hooch and dark colors is telling you that it
needs to be fed before it has enough strength to be used for making bread.
Janet