Unlock Your Baking Potential

You’re about to create a super-powered starter that will change what’s possible in your kitchen.

A stiff starter has 50-60% hydration, meaning less water than flour. This simple change boosts yeast activity and produces a milder, less sour bread.

In just 3 days, you’ll have a starter capable of making the fluffiest brioche, the tallest panettone, and breads you never thought possible at home.

Based on The Sourdough Framework chapter on starter types.