How to convert liquid starter to stiff starter
40% Liquid starter
Mix until no dry flour remains.
When stiff starter ferments, the surface domes first but it flattens as it matures. It should have a sponge like interior.
Differences between liquid and stiff starter:
- More acetic acid (vinegar-like, sharp acidity) develops in stiff starter.
- More stable than liquid starter, because of lower hydration %.
If you want to make a very sour sourdough bread, use stiff starter. You are able to ferment it for a longer time (= more acidity acumulated) and acetic acid brings a stronger sour taste.
We recommend maintaining a liquid starter at home, as it is easier to mix and to increase in quantity when necessary. When your formula calls for a stiff starter, just convert it by following the %'s above and you are all set!