How do I convert a liquid starter to a stiff starter?
To convert to a stiff starter, aim for 50-60% hydration. Start with 10g of your vinegary starter, add 20g flour (10g whole wheat, 10g all-purpose), and 10-12g water. Mix well. Discard half before each feeding and repeat for 3 days. You'll get a stronger yeast boost!
Besvaret af Hendrik, The Bread Code
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You can change your starter type by just adjusting the feeding ratio of how much flour and water you use. I frequently change my starter type from regular to liquid and then back to a stiff starter. 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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