Maintaining stiff starter
Hello, bakers! I’m from Brazil and most of the year it’s hot in here so I’ve begun feeding my starter 1:8:10 (80% hydration ) so I could feed it just once a day. Always a seed of 5g, 40g water and 50g WW flour. I want to change it to 1:3:5 (60% hydration) in order to use less flour and continue with 24h feedings. Forgot to say all this happening at room temp.
My point is: I’m using a stiff starter JUST for the purpose of less waste maintaining it (although I save the discard) and only one feeding for the fact that a more hydrated starter in my climate here triples in 8-10 hours if fed 1:10:10 for example. My idea is to feed it 100% hydration before a bake then let it peaks and use it in the dough. I’ve read that stiff starter can be too sour, then I read the opposite, which was that bakers in pre-refrigeration France kept stiff starter so it wouldn’t be too sour, anyways, I really don’t know!
Do you guys think that, since it’s just for the maintenance (for baking I’ll be feeding 100%) and I’m feeding it every 24 hours, my bread will be too different than it would with regular 100% hydration feedings? It’s just so easy this way. Last question: I just created a white starter (bread origin wheat white flour from the Brazilian mill Irati, visited by Michel Suas!) to make less sour soft bread, do you think applying the same stiff maintenance for it would do the opposite effect of sourness?
I’ll be really grateful for some answers and thoughts!