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.

To make a stiff starter, you need an existing active starter (regular or liquid).

If you don’t have one yet, start with the Make a Starter flow first.

Already have an active starter? Great, let’s convert it!

You will need:

• Active sourdough starter (any type)
• Flour (any type you normally use)
• Water (room temperature)
• Digital scale (important for accuracy)
• Glass jar or container

A scale is especially important for stiff starters since the ratios matter more.

This isn’t just a different starter. It’s a game changer for your baking.

What you unlock:

• More yeast activity = breads that rise higher than ever
• Less acid production = milder, sweeter flavor
• Works with weak flours = no more flat loaves
• Perfect for enriched doughs = Stollen, brioche, croissants
• More forgiving = bigger fermentation window, more room for error

In tests, stiff starters produced significantly more CO2 than regular starters with the same amount of flour. That means better rise, better crumb, better bread.

Here we go! Take from your existing starter:

• 10g starter

Add:

• 50g flour
• 25-30g water (that’s 50-60% hydration)

Mix thoroughly until no dry flour remains. The dough should feel like pasta or pizza dough.

If using whole wheat or strong flour, you may need closer to 30g water. The mixture should not be crumbly.

You’re teaching your microbes a new way to live. They’ll thank you with incredible bread.

Your stiff starter should:

• Have no dry chunks of flour
• Feel like pasta dough
• Slightly stick to the counter when pressed
• Be much drier than a regular starter

Too dry? Add a tiny bit more water.

Too wet? It will still work, just add less water next time.

Place in a jar, cover loosely, and let it rest in a warm spot.

Now let the mixture sit for 24 hours.

Behind the scenes, something amazing is happening. Your microbes are adapting to their new, drier home. The yeast is starting to thrive while the bacteria slow down.

Don’t worry if it takes longer to show activity than your regular starter. This is completely normal. The transformation is happening at the microscopic level.

See you tomorrow!

Welcome back! Time to reinforce the transformation.

Same recipe as yesterday:

1. Take 10g from yesterday’s stiff starter
2. Add 50g flour
3. Add 25-30g water (50-60% hydration)
4. Mix until pasta-dough consistency

Discard the rest. Cover loosely and return to your warm spot.

Your starter is learning. Each feeding makes it stronger.

Another 24 hours of rest.

With each feeding at the same hydration, your microbes are becoming specialists. The yeast is getting more efficient. The balance is shifting in your favor.

One more day to go!

This is it! The final feeding to complete the transformation.

1. Take 10g starter
2. Add 50g flour
3. Add 25-30g water
4. Mix to pasta-dough consistency

After this feeding, wait 12-24 hours then check for readiness signs. You’re almost there!

After the final rest, look for these signs of a healthy stiff starter:

• Dome shape: The top should be slightly domed
• Air pockets: Visible bubbles on the sides of the jar
• Mild smell: Less sour, more alcoholic than before
• Structure: If you flip the jar upside-down, it should NOT fall out immediately

Do you see these signs? If yes, you’ve done it!

Congratulations! You’ve successfully created a stiff starter.

Your starter now has superpowers:

• Enhanced yeast activity for incredible rise
• Milder flavor profile for versatile baking
• Better performance with weak flours

A whole new world of baking just opened up to you. Panettone, brioche, croissants… they’re all within reach now.

Let’s learn how to use your new secret weapon.

How much to use (baker’s math):

• Summer / warm: 1-10% of flour weight
• Winter / cold: 10-20% of flour weight
• Very cold: up to 30%

Mixing tip: Dissolve the stiff starter in the water you’ll use for your dough. This makes it easier to incorporate.

Example: For 500g flour dough, use 25-50g stiff starter. Dissolve it in your recipe water before adding flour.

Keep the same ratio:
Always feed at 50-60% hydration to maintain the stiff character.

Storage:

• Room temp: Feed every 24-48 hours
• Fridge: Feed once a week

Switching back:
You can convert back to a regular starter anytime by feeding at 100% hydration for a few days.

Pro tip: You can also save a piece of your bread dough after bulk fermentation to use as your next starter!

Your stiff starter is ready for action. Here’s what you can make now:

• 🍞 Sourdough bread with incredible rise
• 🥐 Croissants with perfect layers
• 🎄 Panettone and Stollen for the holidays
• 🧁 Brioche that’s fluffy, not sour
• 🍕 Pizza with complex, sweet flavor

You’ve unlocked a whole new level of home baking. Go make something amazing!

Questions? Ask Loafy for help.

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