Stiff Sourdough Starter vs Liquid 100% Hydration side by side comparison

Рет қаралды 7,159

Күн бұрын

Пікірлер: 25

@sandriagutierrez2605 8 ай бұрын

My reason for keeping my starter stiff is more on the practical side. I find I don’t have to feed it as frequently, as I did the loose starter. Have been baking with sourdough for over 30 years, still learning!

@livingbreadbaker 8 ай бұрын

Yes, that is a great advantage! Such a wonderful baking legacy ❤️

@skiesthelimit101 6 ай бұрын

Wow! Just listening to you a lightbulb went off in my head on what it means to have a 100% starter… I’m new at all this, only a year into making sourdough, but your explanation was an epiphany in my understanding. THANK YOU ❤

@livingbreadbaker 6 ай бұрын

I’m so glad!! That’s my goal 🤗

@marcrichardson346 2 ай бұрын

This is very interesting. I've seen other videos explaining the difference between stiff and 100% hydration starters but yours demonstrates the differences really well. Very clear and succinct. Thanks for the side by side comparison, will be trying the stiff starter this weekend. One question, dissolving the 100% starter is easy when mixing by hand. Any tips on mixing a stiff starter by hand? Thanks!

@livingbreadbaker 2 ай бұрын

@@marcrichardson346 thank you for the feedback! I’m glad it was helpful. For stiff starters, I’ve found it easiest to tear it apart or break it up with the liquids before adding the flour and other dry ingredients.

@jessecalato4677 5 ай бұрын

I found this video, because I used a recipe that used a stiff starter, and the crust came out so much more soft in this recipe than breads that I generally make with 100% hydration starter. The one other difference was that there was a bit of honey too. Otherwise the dough was just flour water and salt. I felt like the small amount of honey couldn't have softened the crust that much. Does a stiff starter contribute to softer crust in general? Great video. Do you have a recipe for the bread?

@livingbreadbaker 5 ай бұрын

Amazing what a difference it makes! The starter type really alters the flavor and texture of the final bread. The recipe formula is on the post linked in the caption livingbreadbaker.com/stiff-sourdough-starter-vs-liquid-100-hydration/ and the method is the same as the 100% hydration version essentially as far as timing and shaping instructions livingbreadbaker.com/cinnamon-twist-bread-sourdough/

@silvermoon3486 6 ай бұрын

Nice info because I guess I want the more cake texture opposed to the wet one ☝️. Many thanks 😊❤❤❤👍🏼👍🏼👍🏼

@livingbreadbaker 5 ай бұрын

Yes! This will help you get those results

@roniepowell6244 10 ай бұрын

For your stiff starter how much flour and water did you use? Thanks!

@livingbreadbaker 10 ай бұрын

Here’s the recipe I used for the stiff starter here: recipe for this starter was 30 g sourdough starter, 50 g water, 100 g all-purpose flour More details in the full post: livingbreadbaker.com/stiff-sourdough-starter-vs-liquid-100-hydration/ Thanks for watching!

@maryjones1195 7 ай бұрын

Beginner here, do i need different recipes for stiff starter?

@livingbreadbaker 7 ай бұрын

Hi Mary, Yes you would need different recipes for most sourdough breads since the stiff starter changes the hydration percentage. If doing a basic sourdough country loaf, you could adjust this by just adding a bit more water by feel or by calculating based on baker's percentages. Welcome to sourdough baking!

@tataiinsertlastnamehere6471 9 ай бұрын

If i feed my starter in equal parts (20g flour and 20g water). I started with 30 g flour and 30 g water. Its really liquidy and smells like slight vinegar. It looks like pancake batter. Im on day 4 of starting this journey.

@livingbreadbaker 8 ай бұрын

Awesome! It’s a worthwhile journey! Usually it takes 7-10 days to get it active. Are you using the method on my site?

@virtuousmountainwoman 8 ай бұрын

Thank you very much.🎉

@livingbreadbaker 8 ай бұрын

you're welcome! Thank you for watching

@linaberry90 2 ай бұрын

May i ask why the stuff starter recipe calls for 42g of butter while the regular starter recipe calls for 28g?

@livingbreadbaker 2 ай бұрын

@@linaberry90 the stiff starter version comes from my book Everyday Bread Baking. I did that to ensure that the final bread would be soft since stiff starter makes bread stronger. I wanted the fat to soften it more. Also, stiff starter recipes tolerate more fat which is why my sourdough brioche and panettone are made with a stiff starter.

@cfazio 10 ай бұрын

Nicely done. I use a stiff starter, 40-45% hydration. Good luck with your channel!

@livingbreadbaker 9 ай бұрын

Thank you! Next time I’d love to test the two types with a regular country bread recipe.

@virtuousmountainwoman 8 ай бұрын

I think the stiff starter gives me more confidence.

@EE-hi4re 2 ай бұрын

Your experiment was helpful, thank you. Can you please consider removing the music. It was quite loud and distracting. I couldn’t really hear you. Also, when showing the two dough/breads o Please add text w/arrows so we know which one is which without having to guess Thank you

@livingbreadbaker 2 ай бұрын

Thank you for watching! Yes, those are helpful notes for next time. I appreciate that