If you’re nurturing your sourdough starter and notice a thin layer of water forming on top—often referred to as 'hooch'—don’t worry, this is quite common especially around day 6 of feeding. Hooch is a natural byproduct indicating your starter is hungry and needs to be fed again. It is usually a clear or slightly grayish liquid, and while it might look a bit off-putting, it’s completely normal and harmless. This watery layer forms because the natural yeasts and bacteria in your starter consume the available flour sugars, producing alcohol and other compounds as they multiply. When food runs low, the starter releases this liquid which floats on top. Some bakers prefer to stir the hooch back into the starter to add a mild tang, while others pour it off before feeding fresh flour and water. To maintain a healthy sourdough starter, consistent feeding schedules are crucial. Around day 6, your starter is likely entering a more active fermentation phase, so renewing it with a fresh mix of flour and water helps keep the microbes happy and vigorous. Seasonal allergies or rough voice, like the author mentioned, don’t affect the starter itself but can certainly make sharing your experience more challenging! Remember, the smell of your starter can be a great indicator: it should have a pleasant, mildly tangy aroma, somewhat like yogurt or vinegar. If the hooch is dark or the starter smells rotten or unpleasantly strong, it might be a sign of contamination or that it needs more frequent feedings. Overall, seeing a thin layer of water on your sourdough starter around day 6 is a good sign that your microbial community is alive and active. Keep feeding it regularly, observe its activity, and soon you’ll be able to bake delicious homemade sourdough bread, even if allergies are making your voice rough!