Are stiff sourdough starters more or less acidic than liquid starters?
Stiff starters are actually less acidic, which helps to boost yeast activity. The 1:5:5 ratio provides a nice balance for the fermentation process, while 1:10:10 is typically used for older starters.
Beantwortet von Hendrik, The Bread Code
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Lastly, no matter which starter type you choose, you can control how sour you want your dough to be. The longer you push the fermentation, the more acidity is going to be piled up. The only difference is that for a given volume increase, the stiff starter will produce the least acidity. So for a volume increase of 100 %, the liquid starter has produced the most acidity, followed by the regular starter and then the stiff starter. If you wait long enough, the stiff starter will have produced the same amount of acidity as the other starters. But before doing so it will have also produced a lot more CO 2 . If you like the sour flavor, you have to push your fermentation longer. This also means you either need to bake in a loaf pan or have a very strong gluten flour that is able to withstand long fermentation times.
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