Description
Learn how to make a stiff sourdough starter from scratch with just flour and water. Perfect for brioche, panettone, or rustic sourdough breads, this firm starter develops deep flavor and strong fermentation power — ideal for artisan baking at home.
Ingredients
- 60g whole wheat flour (for Day 1)
- 30g filtered lukewarm water (for Day 1)
- 60g white wheat flour (T65 or T80) (for Days 2–7)
- 30g filtered water (for Days 2–7)
Instructions
Day 1
Mix 60 g of whole wheat flour with 30 g of lukewarm filtered water in a clean glass jar.
Knead into a firm dough (consistency of modeling clay).
Loosely cover and let ferment at room temperature (70–75°F / 21–24°C).
Days 2–3
Discard half of the starter.
Add 60 g white flour + 30 g filtered water.
Knead by hand into a stiff dough.
Place back in the jar and loosely cover.
Repeat once daily.
Days 4–7
Continue daily feedings with the same ratio.
Your starter should double in volume in 6–8 hours and develop a tangy, yogurt- or fruity-like aroma.
Notes
- You can swap white flour for rye flour in the first days to boost fermentation.
- Stiff starters are ideal for enriched doughs like panettone, brioche, or rustic country breads.
- Prep Time: 10 minutes
- Cook Time: 7 days ( fermentation )
- Method: Baking
- Cuisine: Artisan Baking
Nutrition
- Calories: 180 kcal
- Sugar: < 0.5 g (naturally occurring)
- Sodium: 1 mg
- Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
Keywords: sourdough, stiff sourdough starter, levain, natural fermentation, wild yeast, panettone starter, artisan baking