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STIFF or LIQUID sourdough STARTER? Which one do you choose? Which one is BETTER? There are many myths about the sourdough starter. I thought I'd check one of them. I have a stiff starter (with 50% hydration) that I use for enriched doughs. It has a special power to leaven sweet dough, full of fat. I thought it would be interesting to see how it behaves on bread compared to my usual starter, the one with 100% hydration. You see the result in the movie. What do you think?
Recipe:
275g bread flour
50g whole spelt
260g water
7.5g salt
For loaf 1:
68g stiff sourdough starter (50% hydration) + a splash of water
For loaf 2:
68g sourdough starter (100% hydration)
Method:
Autolyse with water and flour for 3 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 6h and 30 mins (3 folds in first hours) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.
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Inspired by:
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- Kristen (fullproofbaking): / fullproofbaking
- Claudio Perrando: claudio-perrando.com/