Stiff Sourdough Starter¶

Stiff Sourdough Starter

Total Time
0 minutes

Ingredients - Flour Mixture¶

150 g whole wheat
180 g all-purpose flour

Ingredients - Conversion¶

10 g sourdough starter
50 g flour mixture
25 g water

Ingredients - Maintenance¶

10 g sourdough starter
20 g flour mixture
10 g water

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.