Stiff vs. liquid sourdough- effect on final dough
I have been baking with sourdough starters for quite a while now. I am maintaining a stiff (5o% hydration) white starter, but converting it to liquid in some cases, depending of the recipe. I have noticed that when I use a stiff starter, the dough rises less during bulk fermentation and proofs more slowly once shaped, than using a liquid starter. Does this happen to you to? Do you think it depends on the recipe itself or does the stiff form effects the dough in this way by its nature?
I am very instrested it this subject and would love your opinion. Good day!