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

Learn the differences between a stiff sourdough starter and the more common 100% hydration sourdough starter. And see the difference they make in a recipe. Watch how each starter impacts my sourdough cinnamon twist wreath bread recipe.
0:28 Introduction to the experiment
1:14 100% Hydration Sourdough Starter
2:00 Stiff Sourdough Starter
2:33 Making the two dough versions
3:52 Bulk fermentation differences
4:17 Shaping differences
6:56 Baking and Tasting differences
8:08 Conclusions
*Note: on split screen, left is stiff starter recipe and right is 100% hydration starter recipe
Here's a video on bulk fermentation for you to better recognize the signs that dough is ready to shape: • When is sourdough bulk...
Sourdough Time Planning Workbook & Baker's Journal here: livingbreadbaker.podia.com/so...
Get the full post with more details and science here:
livingbreadbaker.com/stiff-so...
MORE SOURDOUGH VIDEOS:
Getting Started with Sourdough playlist: • Getting started with S...
Sourdough Recipes playlist: • Sourdough Recipes
Sourdough Special Occasion and Holiday Recipes: • Sourdough Special Occa...
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ITEMS USED IN THIS TUTORIAL:
4-qt Cambro container amzn.to/3GUd0lw
Earlywood Designs French rolling pin shrsl.com/4cu71
Ground cinnamon, organic (Vietnamese with higher oil content for more intense flavor) shrsl.com/4cu7a
ITEMS I GET ASKED ABOUT IN MY VIDEOS:
Food scale amzn.to/3ROTVrt
4-qt. Cambro container for single batches of dough amzn.to/3v6jyek
6-qt. Cambro container for double or triple batches of dough amzn.to/3v6jtHy

[@skiesthelimit101]

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]

I’m so glad!! That’s my goal 🤗

[@sandriagutierrez2605]

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]

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

[@silvermoon3486]

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

[@cfazio]

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

[@livingbreadbaker]

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

[@virtuousmountainwoman]

Thank you very much.🎉

[@livingbreadbaker]

you're welcome! Thank you for watching

[@maryjones1195]

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

[@livingbreadbaker]

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!

[@roniepowell6244]

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

[@livingbreadbaker]

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!

[@virtuousmountainwoman]

I think the stiff starter gives me more confidence.

[@tataiinsertlastnamehere6471]

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]

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