Begin with stiff starter instead of traditional wet

Hi there! I keep an Italian style stiff starter in lieu of the common wet starter. I would love to know how I can use that starter in place of the wet starter you use here to make your levain. Could you please advise?
I'm sure you're familiar, but for those that aren't, its not a dehydrated starter like some might think. Its a thicker, tackier dough that is like a common wet starter but kept at about half the hydration. It lives in my fridge and doesn't require daily feeding like common wet starters do.
Thanks in advance and I look forward to hearing your insight.

  • 1 Comment

1 Comment

halfsweetsundays September 16, 2022
Hi there! I would start by taking some of your stiff starter and adding water to turn it into a regular wet starter (100% hydration). E.g. If your stiff starter is currently at 67% hydration, for every 1 cup of stiff starter you would add 1/3 cup of water. I would then feed the 100% hydration starter once or twice (with a 1:1 ratio of flour to water) just to make sure everything is working as it should! Once you're sure your 100% hydration starter is active, then you can proceed with the recipe. I know KA also has some tips if you're interested in more info:
Recommended by Food52