Thanks -- very helpful.

"WRK" > wrote in message
news:mailman.1.1158419006.73129.rec.food.sourdough @mail.otherwhen.com...
> Ray wrote:
>
>> My starter has been in the refrigerator, unused, for several months and
>> has formed a top of about one-half inch of clear brown liquid.
>>
>> When I stirred it, it gave off the distinct odor of wine.
>>
>> I didn't drain off the liquid before starting to revive the starter. It
>> seems to be reviving, but very slowly.
>>
>> What is this liqud? Should I have poured it off?
>
> Hi Ray:
>
> I will not profess to understand the chemistry or microbiology involved.
> My understanding is that the liquid to which you refer is called "hooch."
> Again, per my understanding it contains some volatile alcohols (one of the
> byproducts of fermentation), thus, the fragrance of wine.
>
> My practice has always been to stir the hooch back into the starter as you
> described. I do so by following the advice of Dr. Ed Wood - he has yet to
> lead me wrong.
>
> However, my gut and limited understanding tells me that the microbiology
> in a culture stored for the length of time you describe is probably
> unbalanced concerning the LB/yeast ratio. If the culture fails to double
> or triple itself during proofing it is highly unlikely (imho) that it will
> do so when used for baking. My understanding is that the culture in such
> a state is too acidic thus impairing yeast growth (I may be way wrong
> here.).
>
> After long storage, I follow Dr. Wood's recommendations and wash the
> culture (See Washing a Culture at: http://www.sourdo.com/recipies.html ).
> He states, "Old timers used to call it sweetening the pot...."
> Additionally, I found the information at:
> ftp://rtfm.mit.edu/pub/usenet-by-gro...dough/starters
> unparalleled; it has been extremely helpful to me.
>
> I hope that this helps. There are others who are eminently more qualified
> than I to answer your question; hopefully, they will.
>
> I am leaving tomorrow AM until the end of the month, so I am busy with a
> multitude of other things. Thus, if you should write again and I do not
> respond, it is not because I am ignoring you.
>
> Again, best of luck.
>
> Regards,
>
> Ray