When your starter becomes bubbly and rises notably within a few hours of a feeding, it should be active enough to use in your baking. The surplus of hooch is likely from the high temperatures, so do your best to keep it cool, use cold water during feedings, and feed frequently. Store it in the fridge between feedings once you start seeing activity, and at that point you can start feed it less frequently (about once a week). Happy baking! Kye@KAF

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