In this video, I’m baking and comparing three sourdough breads using:
👉 Liquid sourdough starter (levain)
👉 Stiff starter
👉 Sourdough discard (3-day refrigerated)
We’ll walk through the full process, from feeding the starters to mixing, stretching, shaping, cold proofing, and baking. I’m using the same recipe for all three loaves so we can clearly see how each starter affects the dough’s texture, fermentation, oven spring, and flavor.
Ingredient measurements are shared in grams, ounces, and cups/spoons.
Ingredient
Bread flour 350 g 12.35 oz 2¾ cups (spooned & leveled)
Water 245 g 8.64 oz 1 cup + 1 tbsp
Sourdough starter (discard, liquid, or stiff) 70 g 2.47 oz ¼ cup + 1 tbsp
Salt 7 g 0.25 oz 1¼ tsp
If you’re wondering which starter gives you the best crumb, crust, and flavor, this side-by-side test is for you!
Have you tried baking with stiff starter or sourdough discard before? Share your experience in the comments!
Like, subscribe, and hit the bell if you’d like to see more sourdough experiments and baking tips.❤️
If you haven’t made levain yet, here’s my go-to recipe:
My Stiff starter recipe:
If you have any other questions about this bread, feel free to ask in the comments.
Thank you for watching!
Nasi Rose
Timestamps:
0:00 intro
0:09 levain
1:21 stiff starter
3:26 discard dough
4:20 levain dough
5:20 stiff starter dough
15:05 bake day
15:50 baking
16:22 result
#sourdoughbread #sourdoughstarter #bread
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HEY FRIENDS!
IN THIS VIDEO, I’M GONNA SHOW YOU HOW I MAKE THREE SOURDOUGH BREADS USING A LIQUID STARTER, A STIFF STARTER, AND SOME GOOD OLD DISCARD, AND WE’LL SEE HOW THEY TURN OUT COMPARED TO EACH OTHER. FIRST THINGS FIRST, I’M FEEDING ALL THE STARTERS. LIQUID STARTER (LEVAIN):
25G FLOUR
25G WATER
25G LIQUID STARTER YOU CAN CHECK OUT MY GO-TO SOURDOUGH STARTER RECIPE UP HERE. IF YOU’VE BAKED WITH THESE THREE STARTERS, I’D LOVE TO HEAR YOUR THOUGHTS IN THE COMMENTS. NOW I’LL JUST LET IT RISE UNTIL IT HITS PEAK IN 4-6 HOURS. STIFF STARTER:
50G FLOUR
25G WATER
50G STIFF STARTER I’M MAKING A LITTLE MORE THAN I NEED SO I CAN FEED THE LEFTOVER AND KEEP IT IN THE FRIDGE FOR FUTURE BAKES. IF YOU DON’T HAVE A STIFF STARTER YET, CHECK OUT MY VIDEO UP HERE. GIVE IT A NICE KNEAD LIKE THIS TO GET IT SMOOTH AND READY. LET IT RISE UNTIL IT HITS PEAK IN 4-6 HOURS. ONCE BOTH STARTERS HIT THEIR PEAK, IT’S TIME TO MIX THE DOUGHS. First Dough : Discard HERE’S WHAT I USED:
350G BREAD FLOUR
70G DISCARD
245G WATER
7G SALT THIS DISCARD HAS BEEN CHILLIN’ IN THE FRIDGE FOR 3 DAYS. I BROUGHT IT TO ROOM TEMP BEFORE USING. MIX IT ALL UP TILL YOU’VE GOT A SHAGGY DOUGH. LET IT REST FOR 1 HOUR. Second Dough: Liquid starter I’M USING THE EXACT SAME RECIPE FOR ALL THREE DOUGHS, ONLY THE TYPE OF STARTER IS DIFFERENT. SAME DEAL:
350G BREAD FLOUR
70G LIQUID STARTER (PEAKED LEVAIN)
245G WATER
7G SALT Third Dough: Stiff starter 350G BREAD FLOUR
70G PEAKED STIFF STARTER
245G WATER
7G SALT NOW I’M LETTING ALL THREE DOUGHS REST FOR 1 HOUR. AFTER THAT, I STRETCH AND FOLD EACH ONE FOR ABOUT 5 MINUTES TO GET THINGS NICE AND SMOOTH. Discard dough Liquid starter dough stiff starter dough Let them rest for another hour. Time for coil folds! I’M DOING 2 TO 3 ROUNDS OF COIL FOLDS ON EACH DOUGH, WITH 45 MINUTES REST IN BETWEEN. Discard dough Liquid starter dough Stiff starter dough LET THEM REST AGAIN FOR 45 MINUTES, THEN GO FOR THE SECOND SET OF FOLDS. Second Coil Fold Discard dough Liquid starter dough Stiff starter dough LET THEM REST AGAIN FOR 45 MINUTES.
IF THE DOUGH NEEDS IT, DO ONE MORE ROUND. ANY PROOFING BASKET WORKS FOR THE COLD PROOF. I’M DUSTING MINE WITH ALL-PURPOSE FLOUR. NOW I SHAPE ALL THREE DOUGHS THE SAME WAY AND DROP THEM IN THE BASKETS. A QUICK NOTE ON HOW THEY FEEL:
DISCARD DOUGH IS A BIT STICKY AND LOOSE, KINDA TRICKY TO WORK WITH LIQUID STARTER DOUGH FEELS EASIER TO WORK WITH AND COMES TOGETHER QUICKER STIFF STARTER DOUGH IS HONESTLY THE EASIEST, REALLY NICE TO HANDLE AND HOLDS ITS SHAPE LIKE A CHAMP NOW LET THE SHAPED DOUGHS REST AT ROOM TEMP FOR 2 HOURS. THEY’RE READY TO GO IN THE FRIDGE ONCE THEY SLOWLY SPRING BACK WHEN YOU POKE THEM. YOU CAN COLD-PROOF THEM FOR 8 TO 36 HOURS, BUT I THINK 12 HOURS IS THE GOLDEN TIME. Bake day! I’M GOING WITH THE OPEN BAKE METHOD HERE.
SET UP YOUR OVEN TRAYS LIKE THIS AND PREHEAT TO 250°C (480°F) FOR 45 MINUTES. ONCE IT’S READY, PULL THE DOUGHS FROM THE FRIDGE, SCORE THEM HOWEVER YOU LIKE, AND POP THEM IN THE OVEN. ADD A BOWL (OR TWO) OF BOILING WATER TO THE BOTTOM OF THE OVEN FOR SOME GOOD STEAM. BAKE AT 250°C (480°F) FOR 18 MINUTES, THEN DROP IT TO 230°C (445°F) AND BAKE FOR ANOTHER 12–15 MINUTES, OR UNTIL THEY LOOK JUST THE WAY YOU WANT. ALRIGHT, LET’S CHECK OUT THE RESULTS!😍 IF YOU ENJOYED THIS VIDEO, PLEASE GIVE IT A THUMBS UP AND HIT THAT SUBSCRIBE BUTTON ❤️ LIQUID STARTER BREAD:
CRISPY CRUST, SOFT CRUMB
HELD ITS SHAPE PERFECTLY
GOT LOTS OF TINY, PRETTY, AIRY CRUMB
MILD FLAVOR STIFF STARTER BREAD:
LOOKS SUPER NICE
KEPT ITS SHAPE
A REALLY MILD, PLEASANT FLAVOR
PERFECT OVEN SPRING
CRISPY CRUST, SOFT CRUMB DISCARD BREAD:
DIDN’T HOLD ITS SHAPE THAT WELL
BUT THE CRUST IS LIGHT AND SUPER CRUNCHY
OPEN CRUMB, MORE THAN THE OTHER TWO
REALLY LIGHT, BUT DEFINITELY HAS A TANGIER, MORE SOUR FLAVOR SO, THAT’S HOW THEY TURNED OUT!
IF YOU’VE BAKED WITH ANY OF THESE STARTERS, LET ME KNOW HOW IT WENT FOR YOU IN THE COMMENTS! Thanks for watching 😉
Nasi Rose
2 Comments
Useful video
👏👍🤗🇮🇹