Greetings, I have been baking sourdough for several years and recently had to make a starter because mine died. That said, I milled fresh rye and mixed it with filtered water. Everyday, i get hooch, and maybe a few bubbles. Should I not use the whole rye? Is it feeding too quickly with the full grain? It used to be so easy to make up my barm. Help please.
If you're getting "hooch" your not feeding enough. Increase flour. Enjoy!