Hi this is my just fed girl Doughiana! She's a stiff starter (50% hydration) and has been giving me great results so far.
I noticed most people use a liquid starter, and I started wondering how the two types of starter influence the result. I don't see many stiff starter on this sub; do you guys think a liquid starter would be a better option? I'm slightly emotional attached to Doughiana so turning her liquid would feel like a betrayal.
If you're a stiff starter user please let me know and I'm curious to hear why you use a stiff starter rather than a liquid one!
by Dazzling-Soup-5695
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hey! have you started out with a stiff starter or have you converted your regular starter into a stiff one later on?
My understanding is that the yeast prefers a drier environment. Keep doing what you’re doing!
I use a 50-60% hydration starter with whole wheat, 2% salt, and 5% sugar. Sometimes when I’m running out of whole wheat I’ll go for 50/50 whole wheat and bread flour.
I used to maintain 100% and 500% hydration starters in the past. For my own sanity, I chose to dry out and preserve a portion of them in the fridge if I ever decide to use them again.
My current starter was derived from a 100%, which was itself converted to 500%; I maintained both for a while until I converted the latter to 50-60% then dried out the rest
What’s the benefits of a stiffy?
Do you find you turn this into a levain before you get it in your loaf?
I keep mine ~70% hydration, that is the same hydration as most of my breads
I switch from liquid to solid a few months ago and I’m not planning to look back.
Solid is a bit more work to maintain but more versatile
I prefer less waste, so between baking episodes I tend to store a stiffer starter. I just began storing my starter in the fridge.
When I’m baking a lot I tend to make a big feeding so I’ve got loads of starter to work with, and extra for crackers or something.
I’ve only ever used liquid. It’s super easy to maintain (which is important for me) – scoop of flour, splish of water, stir, done. But I am curious what the pros of a stiff starter would be.
https://preview.redd.it/krrvzrqxuyze1.jpeg?width=2252&format=pjpg&auto=webp&s=342ca85e47e5bead426586305ede6b3e7b533cd3
Stiff starter was the only way I was able to get rise in a sourdough loaf.
So is stiff less sour?
I’ve been doing 80% hydration with 100% whole wheat and I’m getting great results
I use a stiff starter. It’s better to have a more forgiving starter when you are experimenting with new techniques and inclusions. It’s just soooo much effort to mix. Make those muscles grow.
I use a mustard/mayo/stirred yoghurt starter, as it is easier to incorporate the flour. But this stiff starter is great for transport on flights and other travel .
I use a more liquid starter because it’s easier to keep it off the walls of the crock. When it sticks to the top of the crock wall and then dries out, that’s where mold tends to form, and now you have a ruined starter.