Should I use stiff starter or liquid starter for whole wheat sourdough?
These are two different things, which is where the mix-up comes from. Stiff refers to the starter's hydration, 50 to 60% water, while 1:5:5 is a feeding ratio; you can feed a stiff starter at 1:5:2.5 (half the water). For wholemeal Hendrik generally prefers the stiff starter, because it boosts yeast activity and slows gluten breakdown, which helps with heavier flours. So you can have both: a stiff starter, fed at a 1:5 flour ratio.
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.
Where this was asked
The Perfect Whole Wheat Sourdough Bread | Full MasterclassRelated questions
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