# Stiff Starter Feeding Guide

A guide to feeding a stiff sourdough starter, which has lower hydration and ferments more slowly, developing less acidity and creating a stronger, more stable structure.

- Category: Baked Goods
- Language: en

## Ingredients

- 20 g starter
- 40 g flour
- 20 g water
- 24 g water

## Instructions

1. Discard down to 20 g of starter.
2. Add flour and water.
3. Mix until no dry bits remain.
4. Shape into a smooth ball.
5. Score the top with scissors.
6. Mark the jar.
7. Let it rise until tripled.

## Equipment

- jar
- scissors

## 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.

## Source

- Original video: https://www.facebook.com/reel/1596013544838115/?fs=e&mibextid=wwXIfr&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/11334c71-783a-41b0-b7d7-4edfba75f70f
- Extracted: 2026-06-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt