Seasoned Advice Asked by Denis Tsoi on January 14, 2021
I stumbled on the concept of a stiff starter from Northwest Sourdough Baker
and have kept a high hydration starter (100% hydration) since I started baking.
Was wondering what notable differences do Stiff/Liquid starters have with one another
(apart from the obvious hydration percentages).
Note:
It’s noted that stiff starters have a higher acidity when baking,
but I also wonder if anyone has experience working with stiff starters.
As of posting, I’ve started a stiff starter, will update if I have anything to update.
So it seems that there's not a vast difference between stiff vs liquid starters if we're comparing it's usage for home bakers like myself.
However, from experimentation, there's subtle differences in the way that you feed, store and refeed the starters that have yield different results in the final baked product.
Context
Stiff starters, also known as pasta madre (italian for mother dough) is typically used in panettone. Due to the richness of panettone, isn't isn't easy for gluten development in a rich mixture as compared to plain sourdough bread (as noted when trying to make sourdough brioche/cookies vs bread etc).
The obvious differences between stiff vs liquid starters in the final product.
Stiff
Recommendations:
Liquid
Recommendations: use for sourdough, wholewheat etc
Answered by Denis Tsoi on January 14, 2021
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