Stop guessing if your sourdough is ready! If you’re struggling with sticky dough or missing that perfect oven spring, the secret might be in the texture of your starter.
Most people use a liquid starter, but switching to a Stiff Starter (60% hydration) is a game-changer. Think of it like “bread plasteline.”
Why go stiff?
• ✅ Longer Peak: It stays ready for hours, giving you a massive window to bake.
• ✅ Stronger Gluten: It builds structure from the very first second.
• ✅ Full Control: No more runny messes—just predictable, powerful fermentation.
The Method:
80g Flour + 48ml Water + the “scrapings” from your jar. Mix by hand, pack it down, and wait 12 hours at 22°C. Watch for that incredible “web” at the end! 🕸️
Are you Team Stiff or Team Liquid? Let me know in the comments!
Baking Passion 
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