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🦠 Stiff Sourdough Starter

Stiff Sourdough Starter

⏲ Total Time
0 minutes

🧂 Ingredients - Flour Mixture

  • 🌾 150 g whole wheat
  • 🌾 180 g all-purpose flour

🧂 Ingredients - Conversion

🧂 Ingredients - Maintenance

📝 Instructions - Flour Mixture

Step 1

Create your flour mixture by mixing 150 g of whole wheat and 180 g of all-purpose flour.

📝 Instructions - Conversion

Step 2

Take 10 g of your existing sourdough starter

Step 3

Feed with 50 g of flour mixture and 25 g of water

Step 4

On the next day, take 10 g of your stiff starter, feed again with 50 g of flour and 25 g of water

Step 5

The starter is very dry and mixing is a pain. I typically knead it on my bench

Step 6

Please repeat this for another 3 days, it takes time for your microorganisms to adapt.

📝 Instructions - Maintenance

Step 7

Bring out the starter from the fridge and let it sit at room temperature for 8 to 12 hours.

Step 8

Take 10 g of your existing sourdough starter.

Step 9

Feed with 50 g of flour mixture and 25g of water.

Step 10

Let it sit at room temperature for 1 to 4 hours before returning it to the fridge.

Step 11

Feed once a week.

🔗 Sources

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