Now what , Stiff Starter
I took the plunge and converted 50g Sourdough starter to a Stiff Starter.
50g Starter-100gFlour-50g Water.
It was so strange to knead it and have a * dough * starter, but it did rise great, it grew bigger than my 100% hydration Starter.
Now I took 100g of it and added 200g of Flour and 100g Water for my loaf tomorrow.
* not sure I need that much but I wanted to be sure I have enough *
I fed 50g Starter again with 100g Flour and 50g Water for next time baking.
Now, how the heck do I mix the stiff starter into the flour and such...
With the 100% hydration Starter it is easy, I put the starter amount in the bowl, add the Water I want to use for the loaf, mix and adde the flour.
How do I do that with the Stiff Starter.
Rip the amount I need in pieces and just crumble it into the flour and than add the water?