Stiff vs Liquid Levain in matters of final loaf digestibility
I was pondering...
With the goal of making the most digestible and nutrient packed loaf of sourdough bread (forget about flavor for the moment), which form of a starter would be best? My guess would be a liquid starter, as it would create an environment that favors bacteria more over a less hydrated environment and also create more acids.
Interested to see what the experts think.