Can I make a stiff levain from a liquid starter?
Yes, you can create a stiff levain from your 100% hydration starter. Just mix it with flour and water to reach 50-60% hydration. For every 100g of flour, use 50-60g of water, and make sure there's no dry flour left.
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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