Baking History STARTERS STIFF STARTER

STIFF STARTER

Stiff-starter

Also called levain dur in French, lievito madre duro in Italian or masa madre dura in Spanish, The stiff starter is the thick version of liquid one. The texture is more like a fermented dough. Just like the liquid starter, it’s a mix of flour and water that is fermenting and fed everyday for about a week. A wild yeast called Lactobacillus is then active and ready to be used in recipes. You can use any type of flour you want, which will give a different taste according to which one you use. You can keep a starter as long as you want, some bakeries use them since generations. Older is a starter, tastier it is.

Stiff starter

There is 2 ways to make your stiff starter. If you’re lucky to have a liquid starter ready, then it will take you only a day to have the stiff one ready. Otherwise you can start it by mixing flour and water and feed it everyday for about a week.
TYPE: Starter
COUNTRY: International
YIELD: 1 starter
KNEADING: 5 mins
FERMENTATION: 9 d
TOTAL TIME: 9 d 5 mins

INGREDIENTS

To change a liquid starter to a stiff one

To start a stiff starter from scratch

  • 25 g flour
  • 30 g water at 50°C
  • 5 g honey

3rd day

  • 25 g previous mix
  • 25 g flour

4th to 9th day

  • 25 g previous mix
  • 25 g flour
  • 13 g water at room temp.

When the starter is ready

  • 25 g previous mix
  • 50 g flour
  • 25 g water at room temp.

INSTRUCTIONS

To change a liquid starter to a stiff one

  • Mix everything together in a mixer for 5 min in first speed, or 10 min kneading by hand. Let it ferment 24 hours in the fridge. The stiff starter is ready to be used.

To start a stiff starter from scratch

  • Mix everything together and let it ferment 2 days in a hot area.

3rd day

  • Mix everything together and knead until well-combined. Let it ferment at room temperature.

4th to 9th day

  • Mix everything together and knead until well-combined. Let it ferment at room temperature. Repeat this step everyday.

When the starter is ready

  • Mix everything together and knead until well-combined. Let it ferment 1 hour at room temperature then 12 hours in the fridge. Your starter is ready to be used. You can keep your starter in the fridge up to 1 week.

2 thoughts on “STIFF STARTER”

  1. thanks so much for the sharing and usful information.
    just one correction. “Lactobacillus” is the bacteria, not the yeast

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