How do I convert my sourdough starter into a stiff starter?
If it reliably grows, bubbles and smells pleasantly sour 6 to 12 hours after feeding, it is ready. To convert, feed 1 part starter, 5 parts flour and 2.5 parts water once a day for about 3 days. The book is blunt about 1:1:1: that is far too much old starter, the same way you would never build a dough at 1:1:1. A 1:5:5 or 1:10:10 feed gives the microbes a cleaner environment to regrow in.
Answered by Hendrik, The Bread Code
From the book
A regular sourdough starter has equal parts of flour and water (100 % hydration). A stiffer sourdough starter features a hydration level of 50 % to 60 %. The stiff sourdough starter boosts the yeast part of your starter more. This way your gluten degrades slower and you can ferment for a longer period. This is especially handy when baking with lower gluten flours. You can change your starter type by just adjusting the feeding ratio of how much flour and water you use. After changing the environment of your microbes, apply feedings at the same ratio over a couple of days so that they can adapt to the new environment. I typically see changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per day, to see a stronger effect.
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