Stiff Sourdough Starter: How to Make & Use It Like a Pro

Q: What’s the difference between a stiff and a liquid starter?

A stiff starter has less water, making it firmer and slower to ferment, while a liquid starter is more active and sour due to higher hydration. Stiff starters are easier to control and have a milder flavor.

Question 1

What’s the difference between a stiff and a liquid starter?

Accepted Answer

A stiff starter has less water, making it firmer and slower to ferment, while a liquid starter is more active and sour due to higher hydration. Stiff starters are easier to control and have a milder flavor.

Question 2

Can I bake all breads with a stiff starter?

Accepted Answer

Yes, though some recipes may require adjusting hydration levels in your dough. Stiff starters work best for enriched or subtly flavored breads, while liquid starters are ideal for tangy, open-crumb loaves.

Question 3

How often should I feed my stiff sourdough starter?

Accepted Answer

If kept at room temperature, feed once a day. If stored in the refrigerator, once a week is sufficient.

Question 4

Can I store it at room temperature?

Accepted Answer

Yes, but you must feed it daily to keep it healthy. Room temp storage is ideal if you bake often.

Question 5

Why isn’t my stiff starter rising?

Accepted Answer

This could be due to low temperatures, poor-quality flour, or an underfed starter. Try moving it to a warmer spot and feed it with fresh, unbleached bread flour.

Question 6

How do I know if my starter has gone bad?

Accepted Answer

Signs include foul odors (like rotten meat), mold on the surface, or black liquid (hooch) that smells off. A healthy starter should smell mildly tangy, yeasty, or like yogurt.

Stiff Sourdough Starter (Levain Rigide)

Ingredients

Instructions

Day 1

Days 2–3

Days 4–7

Notes

Nutrition