The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

stiff starter soft loaves

kerry tan's picture
kerry tan

stiff starter soft loaves

Comments

kerry tan's picture
kerry tan

35% stiff starter ( converted from using 50% hydro from a liquid )

80% BF 

20% whole wheat 

15% butter added last

2% salt

66% hydro 

mix till moderate gulten, bulk 2 hours with 1 SF

shape and proof till double at 25c 

bake at 190c for 25 mins in a pullman

Filomatic's picture
Filomatic

Impressive result.  Looking at that I'd think it was a tangzhong bread.

missylab's picture
missylab

Do you need to use a stiff starter with sourdough sandwich loaves so they don’t get so sour? This bread is gorgeous! 

kerry tan's picture
kerry tan

yes , as a low hydro starter will not have huge acid load

Paindeconan's picture
Paindeconan

Thank you for sharing this! I’ve heard that stiff starters are ideal for soft filled buns too, since the result won’t be as sour. I’ll have to give it a try! Can I convert my 100% hydration levain into a stiff one? How many times do I have to feed it before using it for a bake? Thank you!