Stiff vs Liquid Starter, what are the differences between hydration in a sourdough starter?
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.
Best Answer
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
- can generally be keep longer in the fridge if wrapped (doesn't develop hooch/grey skin)
- has a more sour taste
- due to the lower hydration of the starter, dough shaping is a bit easier/more forgiving
Recommendations:
- use in rich doughs, bread loaf pan (develops tight texture, very enjoyable to eat)
Liquid
- need to kept in an airtight container to prevent hooch (you'll still have it, but its less dominant than compared to a loose sealed container).
- turns grey within 5-7 days, which should still be usable
- haven't found it as sour compared to stiff starters
- need to be precise with water hydration (I tend to get more liquid doughs)
Recommendations: use for sourdough, wholewheat etc
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Quick Answer about "Stiff vs Liquid Starter, what are the differences between hydration in a sourdough starter?"
The water amount of each starter is the key difference A liquid starter has a hydration of 500% meaning you have 5 times as much water as you have flour. A stiff starter (lievito madre) has a hydration of 50% meaning you have half the water compared to your flour amount.What is the best hydration for sourdough starter?
Though we recommend maintaining your sourdough starter at a hydration level of 100%, you can technically maintain your sourdough starter at other levels depending on the baked good you want to make.Is stiff starter better?
A stiff starter, which consists of 2/3 flour to 1/3 water, produces bread with a more golden crumb and mellower flavor. When not baking bread and refreshing the starter every day\u2014or for long-term storage\u2014a stiff starter is preferable because it grows more slowly and is slower to collapse if neglected.Should sourdough starter be thick or watery?
The rule of thumb is consistency - it should be a very thick batter to start with, so it just pours. If it's runny, it's too thin, and if it's a dough, it's too thick. You can vary the consistency later, when you know what you're doing.7 Sourdough Starter Tips (REGULAR vs LIQUID vs STIFF)
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