the amount of water is half the weight of flour). Starter- my self made starter looked the part but didn't perform as well as one that I bought off ebay. You have to make do with the warmest spot you can find in your kitchen, for me this is next to my whiskey collection. Tender and moist with a slightly nutty flavor likely from the whole wheat and tiny bit of rye. Additionally, when mixing up a high hydration recipe (like below) the stiff starter does seem to impart more strength to the final dough, giving the bread a bit more rise and making shaping a little easier. what’s the difference between a stiff sourdough starter and a liquid starter? differences between a sourdough starter and a levain, Central Milling Organic Artisan Bakers Craft (malted), Whole rye flour (Bob's Red Mill Dark Rye Flour), Ripe, stiff levain (amount increased 5% from, hydration at, or higher than, 65% water-to-flour, typically “sweet” or “milky” smelling if refreshed frequently, incorporating in dough mix is very easy due to its liquid nature, refreshing is similar to stirring a thick milkshake, hydration at, or less than, 65% water-to-flour, incorporating into dough mix is a little more difficult due to the thick, tough nature, refreshing is similar to kneading a dough, produces a more subdued acidic taste in final loaves if maintained correctly, Add 750g of your heated water (the rest is reserved until later when we add in the levain & salt after the autolyse), Mix these ingredients by hand until incorporated. A short aside… In the winter with all the holiday events and cold weather, I find myself baking pies and cakes more and more. You may need to add an extra tablespoon or two of flour if the Thin, brittle, snaps under the lightest of pressure. read more. After baking with my stiff starter for a while now, I can safely say the misconception that a stiff starter/levain produces a more sour bread is unfounded. I like it this way, as you may know by now. I was a bit worried at this point but performing bulk fermentation in my oven with the light on (around 80°F/26°C) let the dough proceed with fermentation, although a bit slower. I'm sure it will still make excellent toast. You want to gently form them into two boules, just enough to hold their shape for a 30 minddute rest, uncovered. The first thing you will notice when you over knead a dough is that it will feel very dense and stiff. When the dough is ready for baking, put it in the oven that's hot, … No need to overwork the dough here! He says to put it in 1 C at a time, but I didn't allow it to completely knead in each cup before adding the second. Maybe because in the end there is a little less hydration in the levain, and because of the increased acidity in the stiff starter which helps to strengthen and condition gluten. Many references suggest that a liquid starter will produce a final loaf that has more of a sour tang to it, but of course that all depends on how you manage other aspects of your starter (timing, temperature, etc.). Properly maintained sourdough can live for years. My ritualistic late afternoon sandwich 1 With freshly baked bread shined, I couldn’t even take a minute to snap a picture to post here — it was gone. I used a starter (100%) made with whole wheat flour as that is what I have been using lately and I also made two batards using brotforms, one with 64 oz (volume) capacity and one with 80 oz. Note that the quantities and temperatures in this entry have been adjusted to compensate for the cold environment in my house (around 70°F/21°C). However, my starter has developed some gray tint that never... read more, Hi Sandra, always try and bake when your starter is most active, i bring on my starter in a 440gm glass jar which was bought originally... read more, Hi, Here are my suggestions. From my experience making sourdough breads at home (vs. the more precise formulations of commercial kitchens), there’s a quite a bit of flexibility. The top might have formed a dry skin. At this point I can pull up a piece and I get a good windowpane, but it's so much slower than what I see other people do in these videos. Low hydration sourdough starter undertakes a slow but steady growth, with less risk of peaking too early. equal weights of flour and water) also exists. Today I wanted to try the French Bread recipe, because that's more like what I want, but my dough came out too stiff. After each use you feed it with new flour and water and let it rest until next use. If the dough seems too soft, place in the fridge for 5-10 minutes. Of course, all these three will lead to slightly different final results. Quinoa flour approx. I saw... read more, If my starter collapses, does it have to be fed to use or can I use it like it is? I stopped at three sets but you will need to make the call based on how your dough looks and feels. Making a sandwich with your homemade bread is one of the most satisfying things a baker can do.↩. If it’s holding shape in the container, turns become a little harder to perform because the dough bundles up and it pulls easily from the sides it’s most likely strong enough and you can let rest for the remainder of the bulk fermentation. If you don't have a kitchen scale use the scoop and level technique to measure your flour. Liquid starters maintained at warmer temperature will produce more lactic acid, whereas stiff starters held at slightly cooler temperatures will make more acetic acid. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. Super open, but still a little room for improvement (mostly in the bottom middle area). Sure, there are bakes that fall short, but the general progression for my bakes has been in the right direction. use milk if dough is stiff. I thought I'd pop in and see if there were any other ideas in between kneadings. No, not at all. The theory behind stiff starters is that they result in milder-tasting, less "sour" breads. See my guide to the differences between a sourdough starter and a levain for information on how these two differ. Almost poetic. I’ll first give a few high-level characteristics of each and then go into some things I’ve noticed after a month or more from a more personal perspective. It’s hard to say just how long will open things up more, and you don’t want to overproof, but it is an experiment after all. After 24 hours your stiff ball of dough will have fermented into a marshmallowy sponge with lots of bubbles on the sides of the jar. At 80% the dough is just too stiff to do anything with without tearing it. After the first 30 minutes have passed, at 1:40 p.m., do your first set of stretch and folds. “Strength to it” is a loaded term and this is an intuitive judgement call. I’m slowly inching closer to my ideal loaf for each experiment and each trial. Whether you’re using a stiff or liquid starter the final taste in your bread is up to you and how you decide to manage fermentation. This recipe is for a stiff sourdough with 50% hydration (i.e. Both times I ended up with the loaves spreading out a lot before I … Adding water a little at a time and kneading it in should work out just fine.  Can be a bit on the messy side but you get there eventually. According to the ingredient list, the recipe also includes whole wheat, white wheat, starter, salt... read more, Wow that's great! Now place these into plastic bags and let rest on the counter for 2 hours at room temperature to start proofing. You can try to make it less sticky on the outside this way, but what you have is what it’s going to be, more or less. I’ll typically offset this by changing the percentage of mature starter carryover or by heating the water used in my feedings (a dough proofer is another great option), but I like to try to keep my starter around 76-78°F (24-25°C). I let it autolyze for 3 hours. 14% of the recipe. Frequent starter refreshments will generally lead to lower acidity, whether you’re working with a stiff or liquid starter. It baked ok, then I tried again with a bit more water. Remove the Pasta Madre from the jar, discard all but 50g of the starter and mix with 100g of flour, 40g of water and 3g of honey. I keep the levain in the oven with the light on until the interior temperature reaches 78-80°F (25-26°C). You can dust it with flour, and after dusting your hands with flour, shape it the best you can to bake it. Take the dough out of the container onto your work surface. The dough should fermented at least overnight, or up to 24 hours, before baking to get the full benefit of fermented grains and develop the flavor of the sourdough. Before being used to make a Panettone, it must be fortified by refreshing it 3 times before being used in the first dough or Primo Impasto. Kitchen temperatures are consistently hovering around 70°F (21°C) which slows fermentation activity. Baking sourdough bread in the winter, even with a stiff starter, always presents problems here at my house: it’s cold! Beautiful coloring throughout and excellent oven spring on these. Leave this to build acidity and strength for 4 or 5 hours. 3/4 Cup of Sugar 3 Tablespoons of Potato Flakes 1 Cup of warm water If... read more, I have been making sourdough on and off for a few years so I know a little. This bread is my current favorite sandwich bread. Butter makes life worth living, as they say. This post might include affiliate links. Take out the shallow side of your Dutch oven and drag in your dough. If you find that your bread dough is too sticky after the second rise, you won’t be able to knead it or punch it down. ), the temperature it's kept at, and the flour used when feeding. Think of it as a rising balloon in a jar that eventually runs out of helium and then suddenly the top caves in and the entire top begins to fall. See my guides page for tips on shaping boules and batards. A stiff starter is a little more forgiving when it comes to refreshment (feeding) due to the delayed “falling” (when compared to a liquid starter which falls when food is exhausted) of the dome on top when rising. If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look! Score the top of the dough with your desired pattern. Too short a rise. Roll out the dough to increase the width a bit and flatten the dough so it will end up roughly about 10 inch by 10 inch or 12 inch by 12 inch.  I searched using the word "stiff", but couldn't find an answer. Use your instinct and increase the width a bit so the dough is not very thick and is roughly square. This batch looks much better. Shape each resting dough to your liking and place them into their flour-dusted bannetons. If you underproof your dough, this expansion tends to be irregular and wild, and in the worst cases, the bread is both flat and dense. Honestly, in the end, I think the choice between the two mostly comes down to your personal preference: do you like to stir your levain like a milkshake when refreshing or do you want to scoop it out and quickly knead & mix by hand? Stiff Sourdough Starter Recipe | Culinary Immigration | Culinary … Once preheated, take one of your bannetons out of the fridge and cut a piece of parchment paper to place on top. I went for a long proof this time: about 22 hours! With a stiff levain, you’ll know it’s ready when the domed area on top begins to cave in, but after 5 hours it should be good to go. I... read more, I noticed that my wet dough bread recipes called for a 450 oven but when I read what is on the box of my various brands of parchment paper... read more, I would suggest that for the bread in the top photo, the first part of the bake has been in a moist steamy atomosphere for a little longer... read more, I make a sourdough sweet bread and I doubled the receipe in the jar. It really depends on what you’re making. More on this below. Transfer your dough to a clear container to be used during bulk fermentation and let rest for the first 30 minutes. If you like your starter stiff, then keep a stiff starter. Even with the extremely warm water having the dough exposed to air during the two slap and fold sessions cooled things off considerably. Let's first look at a very brief overview of some chemistry and biology happening inside our sourdough starters. Ok back on task here… During this challenging baking season, I’ve been experimenting with a much more stiff starter than my typical “liquid” one I’ve described thus far (outlined by Chad Robertson at Tartine Bakery). Weight of flour ) super sour loaf when using a stiff or liquid starter matter of.. 'S hot, … Shorter Rising Times of starter as it will still make excellent.. 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Sticking to the differences between a stiff starter and folding it over ( typical would be 78°F/25°C ) the side... Kitchen scale use the scoop and level technique to measure your flour it will still excellent.