August 10, 2021 - 5:08pm
Are stiffer starters less affected by temperature changes?
I read somewhere (likely here, but I can't find the post) that stiffer (lower hydration) starters are less affected by temperature changes than higher hydration starters.
Is there any validity to this claim?
More generally, what are the pros/cons of keeping a stiffer starter?
Share
Hi,
I can't explain the biochemistry behind this, but I solved my weakening starter by copying Jeffrey Hamelman's personal regimen. I now keep a stiff rye starter, it's fed once a day (before breakfast) and lives on the kitchen bench. I made a post about it here: Solved my starter issue | The Fresh Loaf
Another great paper by Doc.Dough is here:
Methods and Rationale for Sourdough Starter Maintenance and Elaboration RevF.pdf (dropbox.com)
Hope this helps.
The general concept is that all other things being equal, a less wet culture just slows down. It eats less, metabolizes less, and reproduces less. .... as far as I understand.
The same principle applies to gardens: garden plants in moist soil will grow faster than in dry soil.
That slow-down happens at all temps. So whether in the fridge or at room temp, the stiff starter can be fed less frequently than a wetter starter at the same temp, and of the same yeast/LAB make-up.
But then in real life, the difference in hydration might also cause different yeast and LAB strains to be selected.
( I used to keep a stiff starter so as to feed it less often, but on feed day, it took a few extra minutes to dissolve the stiff starter in water before I could add the flour.)
Water activity, Aw?
Not valid. The only effect of thick/thin starter is availability of food. Enjoy!