Thank you for sharing this! I’ve heard that stiff starters are ideal for soft filled buns too, since the result won’t be as sour. I’ll have to give it a try! Can I convert my 100% hydration levain into a stiff one? How many times do I have to feed it before using it for a bake? Thank you!
35% stiff starter ( converted from using 50% hydro from a liquid )
80% BF
20% whole wheat
15% butter added last
2% salt
66% hydro
mix till moderate gulten, bulk 2 hours with 1 SF
shape and proof till double at 25c
bake at 190c for 25 mins in a pullman
Impressive result. Looking at that I'd think it was a tangzhong bread.
Do you need to use a stiff starter with sourdough sandwich loaves so they don’t get so sour? This bread is gorgeous!
yes , as a low hydro starter will not have huge acid load
Thank you for sharing this! I’ve heard that stiff starters are ideal for soft filled buns too, since the result won’t be as sour. I’ll have to give it a try! Can I convert my 100% hydration levain into a stiff one? How many times do I have to feed it before using it for a bake? Thank you!