The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reg. Stiff Starters

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PetraR's picture
PetraR

Reg. Stiff Starters

I had converted my 100% hydration wheat Starter in to a 50% hydration Starter.

When I feed after 12 hours it is nice and , well, kind of dry.

When I feed it after 24 hours it is really sticky and difficult to remove from the container and it sticks to my fingers, the jar ...

Right now I keep it on the counter as I do bake a lot with it.

Is that correct like this?

isand66's picture
isand66

Sounds about right.  I keep mine at 66% which I find a little easier to handle.  I sometimes will use some cooking spray inside the starter container to make it easier to handle.

PetraR's picture
PetraR

Oh good, I am happy now, I thought I was doing something wrong. phewww