You need to make a STIFF sourdough starter RIGHT NOW!!

Join me on my journey to create the perfect stiff sourdough starter from scratch. In this video, I'll walk you through every step of the process, sharing my tips and tricks for achieving a robust and active starter. Whether you're new to bread baking or looking to perfect your sourdough, this guide is packed with all the information you need. After you see how many new recipes this will unlock for you, you will not regret making this!.

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Timecodes
0:00 - Intro
0:36 - What is a Stiff Sourdough Starter
2:13 - Tutorial
5:59 - Results / How to Use

#stiffstarter #sourdough #baguettes

[nicosgeo]

Reengineering my procedures. I start with a walnut size stiff starter from my fridge. I feed it the day before baking to the size needed. Do my baking and then by scraping the starter with little water I reform my walnut size starter and store it in the fridge for next session in about 10 days. No intermediate feeding this way. Sometimes I roll a stiff mature starter to very thin pie and then dry it in open air. This is my dry backup starter which can be kept for years on the fridge door in a small plastic container. Break it to dust, feed it a few days and voila you have fresh sourdough starter again. I 've got my mothers 40 year old starter. Rest in peace mom.

[maryamfincher]

Great video. I was wondering if you kept the lid loose or tight during fermentation ?

[bomdoughnuts]

Is it possible to make a sweet stiff starter from the beginning of the starter process? I am new to making a sough-dough starter. I only am interested in the sweet stiff dough starter, Do I still need to go through the whole process of making the sour starter first?

[BlueskyDenver]

I need help please 🙏 my starter is on day 3 of the fermentation process and it’s extremely runny and watery. I have a recipe for the starter that asks for 50g all purpose unbleached flour, 50g of water, then you mix those and let it sit for 2 days before you begin to take 50g of that starter and add another 50g of water to 50g of flour to the starter and let it rest another 24 hours., and you do that till day 7, based on the instructions. But the way it is so runny and so watery how would that be good for baking ? And lastly I did subscribe to your channel and I did like your video. If you could help me I really appreciate it. I wasted a lot of flower on starters that I discarded and now I am back on the same place I been with the previous ones. I used Arthur’s all purpose unbleached flower and I have sweet whole wheat flower ., not sure if it matters which I am using to begin a starter ? Also, if I used all purpose bleached flower for the first initial starter would that be a problem!?
Anyhow, I got a booklet on the bread recipe BUT honestly this is been quite the frustrating and I been watching one video after the other and it’s a complete mess and confusing. I don’t know your email address so I can’t email you but if you answer here and help me I greatly appreciate it.!

[KathleenDeSmet-gwjx]

Can this be used if I do stretch and folds? And if so, would I use the same amount as asked for?

[javelin]

For centuries it has been called "old dough" starter or "pate fermente". Why are you calling it "stiff" starter? It was "created" long before you existed. The usual way is to just pinch a piece of your fully mixed dough off and put it in the fridge for next time🙈

[coconutshrimp]

I have seen recipes in the past that have asked for stiff starters and I just kind of ignored it and used my regular starter because I didnt know what it was, lol. Watched this video the day you posted it and tried it on some rolls yesterday. Much better result. Thanks a lot, super easy!

[susielifeutube]

For making your stiff starter, was the regular starter just fed or had it been in the fridge for a few days.

[KarlLew]

Actually, I like a 110% hydration starter for the simple reason that it is easier to check for doubling.

[TheHippieDips]

Very interesting! My daughter actually asked me if I know how to make croissants just the other day, I might need to give this a try!!

[HeyPearly]

Thanks for your clear& easy method. Question: How the hell do you get such a bubbly, active regular starter in the 1st place? I’m feeding my 5 yr. old starter like a crazy woman, trying to boost the activity and improve my somewhat mediocre s.d. results. It’s hit & miss for me, sometimes a great ear on a real good loaf, other times not so much! I’ve added rye, used a Brod-Taylor warmer, not used it too! Spent lots of $$$ on crap that may or more likely will NOT work. I’m gonna’ see what you offer & pray for the answer. THANKS! (Sorry for the rant).

[Joy-qrcr]

thank you for the video! Did you put in the fridge to ferment for 8 hours?

[joletty]

Thank you! Very informative and easy to follow and understand instructions. Look forward to future videos. 👨‍🍳👍

[ninaarundel]

I like your clear, concise presentation style. Liked & subbed. Thanks Bry 👍

[LindaH]

A few days ago I made my first sour dough loaves shared from my daughter's starter which she shared from her father-in-law. I never knew there were different consistencies of starters. I am so new to this type of yeast. I will be following your future videos, Bry. Thank you.

[marcrichardson]

Thanks for the informative video. My formula would be add 60g flour and 24g water to 24g of 100% starter (12g flour and 12g water). This gives us 72g total flour and 36g total water or 50% hydration.

[joanmik]

Nice and very helpful. Can you transform a stiff starter back to a liquid one just as easy?

[laurademarrais]

I ordered a master class from BBC with Richard Bertitinet. I have his books but they are from twenty years ago. The master class was awesome and he is still a great teacher. He only uses a stiff starter. Such knowledge can and will improve your baking

[liztrentham]

Very interesting! Never heard of it but I'm sure my family would love it. Thank you

[giselsilva]

How do you use it in a recipe that asks for a sourdough starter with 100% hydration? What changes should one make?