STIFF or LIQUID sourdough STARTER? Which one do you choose? Which one is BETTER? | by JoyRideCoffee

STIFF or LIQUID sourdough STARTER? Which one do you choose? Which one is BETTER? There are many myths about the sourdough starter. I thought I'd check one of them. I have a stiff starter (with 50% hydration) that I use for enriched doughs. It has a special power to leaven sweet dough, full of fat. I thought it would be interesting to see how it behaves on bread compared to my usual starter, the one with 100% hydration. You see the result in the movie. What do you think?

Recipe:
275g bread flour
50g whole spelt
260g water
7.5g salt

For loaf 1:
68g stiff sourdough starter (50% hydration) + a splash of water
For loaf 2:
68g sourdough starter (100% hydration)


Method:
Autolyse with water and flour for 3 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 6h and 30 mins (3 folds in first hours) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.

If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

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Inspired by:
Trevor Jay Wilson:   / trevorjaywilson  
Kristen (fullproofbaking):   / fullproofbaking  
Claudio Perrando: https://claudio-perrando.com/