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.