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.
Besvaret af Hendrik, The Bread Code
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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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