What is sweet stiff starter?
Essentially, you use your existing liquid starter and feed it with flour, less water and a bit of sugar. It is often used in enriched doughs and pastries. There is less tang in the final bake and it is a stronger leaven compared to a regular liquid sourdough. If you have a very sensitive palate, you will still be able to taste the very slight sourness at the back of your throat, but that's about it. If you think any sourness or tang does not belong in breads, then you'll have to just use a yeasted recipe.
** mute or lower the volume before you play the video.
Video shows my sweet stiff starter at peak. It took around 5.5 hours and it more than 3.5X, at 27-28C.
Here is how you can make it.
70g active liquid starter at peak
140g flour
53g water
30g sugar
If you want to let it proof overnight to mix your dough early in the morning, you can use the ratio below. It peaks in about 8 hours at 28C but it's much cooler at night (esp if you have AC on) so you will have a good 10 hours if it's around 24-25C.
50g active liquid starter at peak
150g flour
65g water
25g sugar
With the handle of my wooden spoon, in a large mixing bowl, I stir starter + water + sugar first then add in flour. When it forms a dry shaggy dough, I knead it for about 2-3 mins by hand. All done in the mixing bowl. When it's ready, it looks like a smoother dough, slightly tacky. I round it, push it in my tall Weck jar and let it proof.
This will be the leaven for my sweet stiff starter squishsquishbread recipe. Remember to save this for reference!
If you have problems with your stiff starter, it is very likely due to your liquid starter. Make sure it's strong and active before building the stiff starter. You might have to feed your liquid starter 2 to 3 times consistently before using it to build the sweet stiff starter. This stiff starter is meant to be built for one time use.
Happy exploring!
Lily
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