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Stiff starter info
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Does anyone have any links to a tutorial for a stiff starter? I see references to them everywhere and all sorts of conflicting info on google. This is what I gather so far, but don't know if it is accurate:
- doesn't need to be fed as often.
- creates a more sour (acetic?) bread character.
- contains more yeast cells.
- should be about 50-60% hydration.
What I can't find anywhere is how much to use? How often to feed? Feeding technique (kneading?), and refrigerated storage info?
Does anyone here use this method?
Thanks in advance.
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