Stiff Starter Feeding Guide

Serves 1
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Directions

  1. 1Discard down to 20 g of starter.
  2. 2Discard down to 20 g of starter.
  3. 3Discard down to 20 g of starter.
  4. 4Add flour and water.
  5. 5Add flour and water.
  6. 6Add flour and water.
  7. 7Mix until no dry bits remain.
  8. 8Mix until no dry bits remain.
  9. 9Mix until no dry bits remain.
  10. 10Shape into a smooth ball.
  11. 11Shape into a smooth ball.
  12. 12Shape into a smooth ball.
  13. 13Score the top with scissors.
  14. 14Score the top with scissors.
  15. 15Score the top with scissors.
  16. 16Mark the jar.
  17. 17Mark the jar.
  18. 18Mark the jar.
  19. 19Let it rise until tripled.
  20. 20Let it rise until tripled.
  21. 21Let it rise until tripled.

Ingredients

  • 20 g starter
  • 20 g starter
  • 20 g starter
  • 40 g flour
  • 40 g flour
  • 40 g flour
  • 20 g water
  • 20 g water
  • 20 g water
  • 24 g water
  • 24 g water
  • 24 g water

Equipment

jarscissors

Tips

  • A stiff starter has lower hydration, usually around 50–65% water compared to flour.
  • It ferments more slowly, develops less acidity, and creates a stronger, more stable structure.
  • The score on top slowly opens as it rises, which is an easy sign your stiff starter is active and healthy.