Hi Janet, is your starter rising well in between feedings and only develops hooch at the end of the process, after it has risen and fallen? If so, this could be an indication that your starter is fermenting very quickly and may benefit from cooler conditions (70-80 degrees). If you happen to live in a very hot part of the world, then you might want to consider feeding it with cool water and refrigerating your starter for part of the day, after it has mostly risen. Or you could decrease the  percentage of starter as compared to flour and water in your starter. For example, for each feeding: save 2 ounces of starter and feed it 4 ounces of water and 4 ounces of flour. This should also help slow down fermentation. If your starter isn't rising well and just develops hooch, then there may be something more drastically wrong with it, and it may be time to start over. Please give our Baker's Hotline a call at 855-371-2253, so that we can help you troubleshoot further. 

Barb

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