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!
پاسخ داده شده توسط هندریک، The Bread Code
از کتاب
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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