Stiff Sourdough Starter

🥘 Ingredients

• all-purpose flour
  180 g
• flour mixture
  50 g
• sourdough starter
  10 g
• water
  25 g
• whole wheat
  150 g

1. 1

   Conversion: Create your flour mixture by mixing 150 g of whole wheat and 180 g of all-purpose flour .

   whole wheat: 150 g, all-purpose flour: 180 g
2. 2

   Take 10 g of your existing sourdough starter

   sourdough starter: 10 g
3. 3

   Feed with 50 g of flour mixture and 25 g of water

   flour mixture: 50 g, water: 25 g
4. 4

   On the next day, take 10 g of your stiff starter, feed again with 50 g of flour and 25 g of water
5. 5

   The starter is very dry and mixing is a pain. I typically knead it on my bench
6. 6

   Please repeat this for another 3 days, it takes time for your microorganisms to adapt.
7. 7

   Maintenance: Bring out the starter from the fridge and let it sit at room temperature for 8 to ⏱️ 12 hours .
8. 8

   Let it sit at room temperature for 1 to ⏱️ 4 hours before returning it to the fridge.
9. 9

   Feed once a week.