Sweet Stiff Sourdough Starter

240 mins
Serves 1
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Directions

  1. 1Mix 50g ripe starter, 100g strong bread flour, 45g water, and 10g sugar until it forms a tight dough ball.
  2. 2Mix 50g ripe starter, 100g strong bread flour, 45g water, and 10g sugar until it forms a tight dough ball.
  3. 3Mix 50g ripe starter, 100g strong bread flour, 45g water, and 10g sugar until it forms a tight dough ball.
  4. 4Rest the dough ball at room temperature for 4 – 6 hours.
  5. 5Rest the dough ball at room temperature for 4 – 6 hours.
  6. 6Rest the dough ball at room temperature for 4 – 6 hours.

Ingredients

  • 50 g ripe starter
  • 50 g ripe starter
  • 50 g ripe starter
  • 100 g strong bread flour
  • 100 g strong bread flour
  • 100 g strong bread flour
  • 45 g water
  • 45 g water
  • 45 g water
  • 10 g sugar
  • 10 g sugar
  • 10 g sugar

Tips

  • Firm texture slows fermentation, keeps acids balanced, and flavors mild.
  • Sugar's steady energy fuels the yeast for more lift and less sourness.
  • Elastic structure builds gluten training into the starter itself.
  • The starter should push against the lid, not just double, to power your dough in the oven.