March 1, 2010 - 8:19am
Stiff starter vs liquid starter
I have read comments that a stiff starter has a larger proportion of flour and therefore has more beasties. Does this make it more potent using 200 grams of say 65 or75% starter than 200 grams of 100% starter through the fermentation and proofing?
With this in mind if you use a stiff starter and compensate for the liquid starter called for in the recipe adjust by adding the adjusting the water and flour amounts using the liquid starter would have included?