Stiff Sourdough Starter

🥘 Ingredients

• whole wheat 150 g
• all-purpose flour 180 g
• sourdough starter 10 g
• flour mixture 50 g
• water 25 g
• sourdough starter 10 g
• flour mixture 20 g
• water 10 g

1. 1

   Conversion: Create your flour mixture by mixing 150 g of whole wheat and 180 g of all-purpose flour .
2. 2

   Take 10 g of your existing sourdough starter
3. 3

   Feed with 50 g of flour mixture and 25 g of water
4. 4

   On the next day, take 10 g of your stiff starter, feed again with 50 g of flour and 25 g of water
5. 5

   The starter is very dry and mixing is a pain. I typically knead it on my bench
6. 6

   Please repeat this for another 3 days, it takes time for your microorganisms to adapt.
7. 7

   Maintenance: Bring out the starter from the fridge and let it sit at room temperature for 8 to 12 hours.
8. 8

   Take 10 g of your existing sourdough starter .
9. 9

   Feed with 50 g of flour mixture and 25g of water .
10. 10

    Let it sit at room temperature for 1 to 4 hours before returning it to the fridge.
11. 11

    Feed once a week.