What is a basic single-loaf recipe using a stiff sourdough starter?
Here is a single-loaf stiff-starter recipe: 400 g bread flour, 100 g whole wheat, 300 to 350 g water, 50 g stiff starter (10 percent), and 10 g salt (2 percent). The stiff starter sits at 50 to 60 percent hydration, so dissolve it in the dough water to make mixing easier. Mix it all at once, ferment until the dough grows by about half, then shape, proof, and bake at 230C (446F) with steam.
Answered by Hendrik, The Bread Code
From the book
When making the stiff sourdough starter, start by using around 50 % water. If you are using a whole-wheat flour, or a strong flour consider going up to 60 %. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I have seen when people tried to make the stiff starter. Yes it should be dry, but not to a point where it is a brick of cement. If you have ever made a pasta dough, this dough should feel exactly the same.
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