stiff starter – Recipe

Great question — and yes, using a stiff starter (also called a low-hydration starter) does typically require adjustments in hydration for your dough, depending on the recipe you’re using.

Here’s a comprehensive guide and tips for working with a stiff starter, including the water question and everything else that might help:

🧪 Understanding a Stiff Starter

A stiff starter is typically at 50–65% hydration (e.g., 100g flour, 50g water).
It’s firmer, like dough, and ferments more slowly than a liquid starter (100% hydration).
Often used in Italian breads like panettone, or to enhance flavor and strength in sourdoughs.

💧 Hydration Adjustments

✅ Do you need to add more water to your dough?

Yes, usually. Recipes designed for a liquid starter (100% hydration) assume you’re adding both flour and water from the starter. If you switch to a stiff starter without adjusting, your dough will be drier than intended.

📏 How to adjust:

Let’s say the recipe calls for:

100g of 100% hydration starter → that’s 50g flour + 50g water.

If you’re using a stiff starter at 50% hydration, and you still want to add 100g of starter:

That starter contains ~66g flour + 33g water.

So you’re adding more flour and less water than the recipe expects. To correct:

Add ~17g extra water to the dough (since 50g – 33g = 17g less water).
Or reduce the flour slightly.

📌 Tip: Always check hydration in baker’s percentages — it’ll help you adjust precisely.

⚙️ Other Pro Tips for Working with a Stiff Starter

🕒 1. Fermentation Timing

Stiff starters ferment more slowly — so allow more time for levain building or proofing.
You’ll usually need longer bulk fermentation or warmer temps to match timings of liquid starter recipes.

🌡️ 2. Temperature Control

Stiff starters benefit from being kept warm (ideally 26–28°C / 78–82°F) to stay active.
Use a proofing box or warm spot to maintain consistent activity.

🍞 3. Dough Texture

Using a stiff starter can yield stronger gluten development, tighter crumb, and sometimes a more subtle sourness.
Great for rustic, structured loaves — but not ideal for super open crumb unless hydration is carefully balanced.

🔁 4. Feeding Schedule

Needs more frequent feeding at warm temps because fermentation is slower.
Can go a bit longer at room temp than liquid starter without getting over-acidified.

🥶 5. Storage

Stiff starters store really well in the fridge, and are easier to handle for long periods of low maintenance.

🧑‍🍳 When to Use a Stiff Starter

You want milder flavor, less tang, and more control.
You’re baking rich doughs (panettone, brioche) or want a more predictable fermentation curve.
You’re in a warmer climate and your starter tends to get too acidic too quickly.

Summary

Yes, you need more water in the dough if you substitute a stiff starter for a liquid one — around 10–20g extra per 100g of stiff starter depending on the hydration difference.