Last night I checked the Wild Yeast again and it had a layer of Hooch on top. I should have taken a picture, I'll explain. I'll be right back, I have to go and look it up. Ok I'm back. Hooch is, the starter producing alcohol. Hence the name for some alcohol from back in the day. I am not feeding it enough. It's a thin layer on the top of the starter, I poured it off, some people mix it in. I think it's to wet here in the jungle to leave it in. I made an executive decision, and I am going to add more flour. It's all about the hydration level. I am so in trouble. I don't do math and this is turning into a math problem. Can she solve it? I have been using 3/4 cup flour + 2 Tablespoons, and 1/2 cup water. I am following thekitchn.com tutorial. I may need to change. I haven't giving up the ship. It smells so good now to. And it defiantly has a good sour taste. Should we continue?