Stiff Wholemeal Starter – A Game Changer

A stiff wholemeal starter is a sourdough starter made with whole wheat flour and less water compared to a standard starter. This creates a dough-like mixture that ferments slowly, developing rich flavors.

Characteristics

• Hydration: 50-60% water to flour ratio.
• Texture: Dough-like, not runny.
• Fermentation: Slower, producing complex flavors.
• Maintenance: Requires less frequent feeding.

Benefits

• Flavour: Deep, complex taste.
• Ease of Use: Less messy and easier to handle.
• Storage: Requires less upkeep.

How to Make a Stiff Wholemeal Starter

Ingredients:

• Whole wheat flour
• Water

Equipment:

• Mixing bowl
• Jar or container
• Scale

Steps:

1. Combine: Mix 100 grams of whole wheat flour with 50-60 grams of water into a dough.
2. Ferment: Store the dough loosely covered for 24-48 hours until bubbly.
3. Feed: Discard half the starter. Add 100 grams of flour and 50-60 grams of water. Mix well.
4. Repeat: Feed the starter daily, discarding half and adding fresh flour and water. It should be active in 5-7 days.

Using Your Starter

In bread recipes, combine your stiff starter with additional flour and water to create the dough.

Tips

• Temperature: Keep the starter around 21-24°C (70-75°F).
• Watch for Activity: Bubbles and rising indicate healthy fermentation.
• Adjustments: If fermentation is slow, slightly increase water or feeding frequency.

Stiff wholemeal starters are valued for their rich, nutty flavor, making them a favorite among bread enthusiasts.

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