In this article, we'll walk you through how to convert your 100% hydration starter into a stiff sourdough starter (a.k.a. stiff sourdough levain). It is a great way to reduce moisture in enriched dough, where you're adding liquid ingredients, such as milk or eggs!
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What Is A Stiff Sourdough Starter?
A stiff sourdough starter is a type of sourdough starter that has a much lower hydration level compared to a regular or liquid starter. While a regular starter is typically made with equal parts of flour and water, a stiff starter, also known as lievito madre or pasta madre, doesn't have as much water in the mix.
This key difference in hydration creates a dough-like consistency rather than the batter-like texture found in a liquid starter. The wild yeast and bacteria still thrive, but the lower hydration level influences the way the starter ferments and behaves, making it a popular choice for certain types of baking.
How Stiff Sourdough Starter Affects Sourdough Baking?
A stiff sourdough starter plays a distinct role in the sourdough baking process due to its lower hydration level, impacting the way the dough ferments and develops. Below are the key effects of using this type of starter on the rising, hydration, and bulk fermentation of sourdough bread.
Starter Rising and Fermentation Activity
A stiff sourdough starter rises more slowly compared to a liquid starter. This slower rise is due to the reduced water content, which limits the movement of natural yeasts and bacteria. With less moisture, the fermentation activity is more controlled, resulting in less rapid production of carbon dioxide by the yeast activity. The fermentation process in a stiff starter tends to favour acetic acid bacteria, leading to a slower but steadier rise.
In addition, the lower hydration level encourages more acetic acid production, which gives the dough a tangier flavour. On the other hand, a liquid starter is more conducive to lactic acid production, producing milder flavours. This means the choice of starter has a direct effect on the flavour profile of the final loaf.
Hydration of the Dough
Because a stiff starter contains less water, it affects the overall hydration of your sourdough recipe. Using a stiff starter requires careful adjustments to the liquid content in the final dough to maintain the proper dough hydration level. Bakers may need to add additional water to compensate for the lower moisture content, ensuring that the dough doesn't become too dry.
The moisture imbalance can also influence the texture and crumb of the bread. The tighter structure of a stiff starter tends to create a denser crumb and a more structured loaf, which some bakers prefer, particularly for enriched or lower-hydration doughs.
Bulk Fermentation and Fermentation Time
The use of a stiff starter also directly affects the bulk fermentation stage. Due to the slower fermentation activity, bacterial activity and yeast growth are more gradual, leading to a longer fermentation time during bulk fermentation. This slower rate allows more complex flavours to develop through the production of acetic acid and other byproducts of fermentation. However, it may require more patience as the dough takes longer to reach its full rise.
Additionally, the slower fermentation can make it easier to handle the dough, reducing the risk of over-proofing. While the extended fermentation process helps improve the depth of flavour, it's essential to account for the increased time it requires to avoid disrupting your baking schedule.
Benefits
A stiff sourdough starter offers several advantages that make it a great option for specific baking styles, schedules, and recipes. Here are the key benefits:
1. More Sourdough Flavour Without Extra Water
One of the big differences with stiff sourdough starter is that it allows you to incorporate more of the natural sourdough culture into your dough without adding extra water. This means:
- Longer shelf life: The reduced moisture content and higher concentration of beneficial bacteria help to naturally preserve your bread, extending its freshness.
- More pronounced sour taste: The slower fermentation and higher production of acetic acid result in a tangier flavour in your sourdough bakes.
2. Better for Busy Schedules
Stiff starters take longer to rise because they have less water, making them ideal for flexible schedules. For example:
- Great for overnight rises: A stiff starter rises slowly, which can be ideal for dough that ferments overnight without the risk of over-proofing.
- Less frequent feedings: If you maintain a stiff starter, you won't need to feed it as often as a liquid starter, making it lower maintenance for those with a busy lifestyle.
DISCLAIMER: I personally do not keep a stiff sourdough starter - instead I make a stiff levain from my 100% hydration starter as and when I need one for a certain recipe.
3. Ideal for Enriched Doughs
A stiff sourdough starter is particularly useful for enriched dough recipes like brioche, cinnamon rolls, or other soft breads. This is because:
- Less water, more structure: Since enriched doughs often contain butter, milk, and eggs- all of which add softness and moisture-the stiff starter doesn't add extra water, ensuring the dough maintains the soft texture while incorporating sourdough goodness.
4. Easier to Autolyse
If you like to use the autolyse method in your sourdough process, a stiff starter can be highly beneficial:
- More water added during autolyse: Stiff starters allow you to add more water to the initial flour and water mix, which makes it easier to autolyse bread and ensures full hydration of the flour before adding the starter. This often leads to better dough structure and gluten development.
5. Longer Fermentation Time
Stiff starters typically ferment at a slower pace, which allows for:
- More complex flavours: The extended fermentation process promotes a deeper, more complex flavour in the final bake.
- More control over timing: The slower rise gives you more flexibility in adjusting bulk fermentation times, especially for long fermentation processes like cold proofing.
In summary, a stiff sourdough starter is a great option for bakers looking for a lower-maintenance, flavour-packed option, especially in enriched doughs or for flexible baking schedules.
Stiff Sourdough Starter Conversion
What hydration level makes a stiff sourdough starter? There is no right or wrong answer, really! Anything that is less than 100% hydration starter can be perceived as a stiff starter, but most recipes call for 80% or 60% hydration starter (with some Italian recipes going as low as 50%).
To convert your regular 100% hydration starter into a stiff starter, you reduce the water content relative to the flour, but you need to factor in the existing flour and water content of your starter when feeding it.
80% Hydration Starter: 50 g existing 100% hydration starter + 100 g flour + 75 g water
70% Hydration Starter: 50 g existing 100% hydration starter + 100 g flour + 62.5 g water
60% Hydration Starter: 50 g existing 100% hydration starter + 100 g flour + 50 g water
50% Hydration Starter: 50 g starter + 100 g flour + 37.5 g water
Here's the formula for you to use in the future, depending on how much starter and what level of hydration you need:
Hydration=(g water in existing starter - g water fed)/ (g flour in existing starter + flour fed) x 100%
Step-By-Step Method
1. Calculate the amount of water and flour you will need to make a stiff starter of the required hydration level.
2. Place your existing 100% hydration starter in a bowl. Add water and flour and mix with your hands (or a stand mixer fitted with a dough hook attachment on the lowest speed), until fully combined. You do not need to develop gluten - just combine.
3. If mixing by hand, transfer the mixture onto a work surface and knead with the heel of your hand until there are no remaining dry pockets of flour (this will be needed for low hydration levain that is heavy in flour).
4. Shape it into a ball and place it into a wide-mouth clean jar or a bowl and cover it with a cloth or a lid, leaving a little gap for air circulation (use a damp cloth if you live in a dry climate to prevent the skin from forming on top).
5. Place it in a warm place (22-27°C) for 4-6 hours. Generally, speaking, if your 100% hydration starter was well maintained, the mixture should just about double in volume within this time, but stiff starters are known to rise a lot slower. So if your 100% hydration starter takes 4 hours to double, you may need 6-8 hours for your stiff one to rise to its peak.
We have tips on how to keep sourdough starter warm, especially in the winter months, when room temperature drops!
How To Use Stiff Sourdough Starter?
Incorporating Stiff Starter Into Your Dough
When using a stiff sourdough starter, the process is slightly different from a liquid starter due to its firm texture. To incorporate it into your dough:
- Cut or Tear Into Pieces: Because stiff sourdough starter is more solid, you can break it into small chunks before adding it to your dough mix and kneading or mixing in a stand mixer. This ensures it disperses evenly throughout the dough.
- Soften with Water: For easier incorporation, dissolve the pieces of stiff starter in the recipe's water first. This helps hydrate the starter and ensures even fermentation in the dough. This only works if you don't autolyse your sourdough.
- Knead Well: As the stiff starter has a dough-like consistency, it's important to knead thoroughly. The stiffer structure helps develop the gluten more quickly in bread dough, and allows for more consistent fermentation.
What Recipes Can You Use Stiff Sourdough Starter For?
Stiff sourdough starter can be used for a variety of recipes, making it a versatile tool for your baking needs. Some ideal uses include:
- Sourdough Bread: The lower hydration level helps create a more structured dough, perfect for achieving a chewy crumb with a nice rise. It's particularly great for sourdough recipes that benefit from a longer fermentation time, as the lower hydration slows down the process.
- Enriched Doughs: Use it for sweet breads like sourdough brioche, panettone, hot cross buns or sourdough Pane Di Pasqua, where you need to add less water due to the extra addition of ingredients like butter, eggs, or sugar.
A stiff starter is an excellent choice for recipes where dough structure and slower fermentation are key to flavour and texture development.
Maintenance and Storage
I personally don't maintain a stiff sourdough starter permanently; instead, I convert my 100% hydration starter into a stiff starter as and when I need it for a specific recipe. However, given the numerous benefits mentioned above, you might want to keep a stiff starter regularly in your kitchen.
If you decide to maintain a stiff starter, here's the best way to do it:
- Room Temperature: If you plan to use your stiff starter regularly (every 1-2 days), you can keep it at room temperature. Feed it every 24 hours by discarding a portion of the starter and refreshing it with new flour and water in the ratio you are using (e.g., 60% hydration).
- Refrigerator Storage: For less frequent use, store your stiff starter in the fridge in an airtight container (a.k.a. anaerobic conditions). Feed it once a week to keep it healthy and active. In my experiments, I actually kept one in the fridge for 3 weeks and it didn't form a hooch, nor did it smell overly acidic. Before using it for a recipe, take it out, let it warm up, and give it a couple of feedings at room temperature to revive it.
Frequently Asked Questions
For a stiff sourdough starter, you can use a variety of flours depending on the texture and flavour you want to achieve. All-purpose flour and bread flour are commonly used, providing a strong gluten structure. For a more complex flavour and nutrient boost, you can also use whole wheat flour or even rye flour (or learn how to make rye sourdough starter from scratch). Just be mindful that different flours absorb water differently, which may slightly alter the hydration of your starter as well as the time it takes to peak.
Your stiff starter is ready to be used when it shows signs of active fermentation: it should double in size, be full of air pockets, and have a pleasant, slightly sour smell. It should also be domed on top or just start caving in (do not let your starter deflate - it will be way past its peak then). Unlike liquid starters, the float test isn't reliable for stiff starters due to their denser consistency, so rely on these visual cues instead.
Yes, you can absolutely make a stiff starter from scratch. The process is similar to starting a liquid starter, but you'll use a lower water-to-flour ratio right from the beginning. Start with flour and a smaller amount of water to create the desired stiff consistency. From there, feed it regularly with more flour and less water until it develops into an active, airy starter. The key is patience, as it may take a little longer for a stiff starter to become fully active compared to a liquid one.
More Sourdough Starter Articles
For sourdough bakers looking to dive deeper into the world of starters, explore more articles that cover everything from maintaining a stiff sourdough starter to mastering different types of sourdough techniques and understanding what condensation in a sourdough starter jar means.
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