Serves 1
Directions
- 1Discard down to 20 g of starter.
- 2Add flour and water.
- 3Mix until no dry bits remain.
- 4Shape into a smooth ball.
- 5Score the top with scissors.
- 6Mark the jar.
- 7Let it rise until tripled.
Ingredients
- 20 g starter
- 40 g flour
- 20 g water
- 24 g water
Equipment
jarscissors
Tips
- A stiff starter has lower hydration, usually around 50–65% water compared to flour.
- It ferments more slowly, develops less acidity, and creates a stronger, more stable structure.
- The score on top slowly opens as it rises, which is an easy sign your stiff starter is active and healthy.
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