I am looking forward to trying Petra's beautiful Rustic Loaf which is featured on the home page. All my starters are kept at 100% hydration and in the frig. I am in the process of converting a small portion of my WW starter to 50% hydration (only on 1st build at this stage). It is so different to what I am used to. It is like a small piece of dough which I sort of kneaded into a ball. Is this what I should be doing? It has expanded overnight (but seems to be a very solid ball) and is now ready for build 2. How to incorporate the flour and water for the next build and also into the final dough?
I would like to understand the difference (other than the obvious hydration one) in the performance of stiff starters? I have read many posters extolling the virtues of stiff starters but do not understand the benefits. Also, are they easier to maintain and care for?
Hope someone can jump in and enlighten me.