Sourdough starter day 6!

Seeing water separation, also known as 'hooch', on the surface of your sourdough starter around day 6 is a common sign that your starter is hungry and needs feeding. The liquid usually has a mild alcohol smell, which is actually a byproduct of the fermentation process as the wild yeast and bacteria metabolize the flour sugars. When I observe hooch, I gently stir it back into the starter rather than pouring it off, to maintain yeast activity and moisture balance. Discarding about half of the starter before feeding is also important because it prevents overgrowth and keeps the acidity balanced. Bubbles are a great indicator that the starter is active and fermenting well. During these initial days, I keep my starter in a warm spot—usually around 75°F (24°C)—to encourage yeast growth. I feed it with equal parts of flour and water by weight to maintain consistency. Watching the starter rise and fall after each feeding gives me insight into its health; a good rise means it's ready to be used. One tip to keep in mind is patience—sometimes starters need a few more days to fully develop the right balance of yeast and bacteria for strong leavening power. If your starter smells too strongly like alcohol or off-putting, increasing the feeding frequency or adjusting the flour type can help. Using unbleached, whole grain flours like whole wheat or rye can also speed up fermentation and boost microbial activity. Once your starter consistently doubles in size within 4 to 6 hours after feeding, with lots of bubbles and a pleasant, slightly tangy smell, it’s ready to bake with. This journey is so rewarding because every starter develops its own unique character influenced by local environment and care methods. I’m excited to soon bake my first successful loaf using this lively and bubbly starter!