A stiff sourdough starter is typically maintained at 45 - 50% hydration. It offers several advantages over the liquid (100% hydration) starter. Key Benefits: Longer Peak Window: Stiff starters are not as time sensitive as a liquid starter. Why? Because they are denser, they ferment more slowly and stay at peak much longer than liquid starters. In most cases, several hours longer than liquid starters. Liquid starters which might collapse within an hour of peaking Enhanced Yeast Activity: The lower water content boosts yeast growth over lactic acid bacteria (LAB), leading to a milder flavor profile that is less sour and more yeast forward, making it ideal for enriched doughs like brioche, panettone, or cinnamon rolls. Honestly I use my stiff starter for any recipe without issue. Improved Dough Structure: Using a stiff starter helps preserve gluten strength because it reduces enzymatic activity that otherwise breaks down gluten proteins. That gives you.... Better oven spring (taller loaves). Easier handling and shaping, as the dough is less likely to become "slack" or sticky. Resilience in Heat because stiff starters are more stable in hot climates (80°F+). A liquid starter can quickly over-ferment and turn soupy & gloopy in the heat. But a stiff starter holds its structure and ferments at a more predictable pace. Easier Maintenance: Fridge Longevity: Stiff starters can survive longer in the refrigerator between feedings. Sometimes several weeks without developing the strong vinegar smells or acidic breakdown common in liquid starters. Less Mess: Stiff starters are dough-like and do not leave behind the sticky, liquid residue typical of a milkshake or pancake consistency starter. If you'd like to begin your journey with a Stiff Starter say "Squad Me" in the comments!! Here's how to start your Stiff Starter: 3g Active Bubbly Starter 15g Water 30g Flour Mix starter and water together until the water looks milky and the starter is dissolved. Then mix in flour, stirring untill it's too stiff to stir. Pour it out onto a clean counter top, every crumb, and knead the ingredients together until you have a cohesive dough like substance. Lastly roll into a ball or roll out into a strip and roll up like a cinnamon roll and place into your jar. This feed ratio is a 1:5:10 giving you a 50% hydration stiff starter. This will take about 10-14 hours to peak at 73*F. You only need to feed once every 24 hours. I feed at 6pm the next morning when it has peaked I place it in the fridge until time to feed again at 6pm. I don't keep my starter in the fridge for days or weeks... That's my personal preference.

Just dropped a video on Instagram, TikTok, Facebook, and YouTube. Doing my best to bring more bakers like you into what we're building here. Two paths to choose from: Yeasted with a poolish: https://pantry.bakinggreatbread.com/recipes/yeasted-pretzel-loaf-poolish?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Sourdough version: https://pantry.bakinggreatbread.com/recipes/sourdough-pretzel-loaf?utm_source=skool&utm_medium=community&utm_campaign=recipe-share So tell me. Which path are you taking? Yeasted or sourdough? If you're going yeasted, get your poolish mixed and into the refrigerator the night before. If you're going sourdough, make sure your starter is fed and active when Saturday rolls around. Any questions, drop them below. Plenty of time to work through them before we bake. Henry ⭐🔥