Stiff starter = Stronger dough?
I have read quite often lately that a stiff starter makes the dough stronger. If this is so, how does that work?
I understand that dry starters rise stronger (as a starter or Levain) because of the gluten. I also get the fact that dry starters makes the food last longer because of the microbes having less contact with the feed as the starter grows.
But how does a stiff starter work to produce a stronger dough, considering the total flour and water (including the Levain) is calculated into the hydration?
”inquiring minds want to know”