Why Switch to a Stiff Sourdough Starter?
The Science of Yeast, Bacteria & the Pillow Effect
If you’ve only ever worked with a 100% hydration sourdough starter, switching to a 60% hydration stiff starter might feel like stepping into a quieter room. Gone are the frothy overflows and batter-like texture. In their place, something steadier. Something that feels more like a soft dough pillow rising gently with purpose.
A stiff starter doesn’t shout. It whispers. It moves slowly, with intention, inviting a calmer rhythm into your baking life. This shift changes more than just the texture. It transforms how your dough behaves under your hands and how your bread tastes on the table.
Table of Content
How to Make a 60% Hydration Stiff Sourdough Starter (With Me)
This short video walks you through what to expect from a 60% hydration stiff sourdough starter. It’s a simple, real-time look into my kitchen and process. No fluff. Just the hands-on rhythm of sourdough and practice and how to mix flour, starter, and water into a beautifully balanced stiff sourdough starter.
What Is a Stiff Sourdough Starter?
A stiff sourdough starter is a culture maintained at a lower hydration, typically around 60%. Instead of the familiar runny batter, it feels like soft, yielding dough. It forms a compact, springy ball when fed, and rests quietly instead of erupting with bubbles.
Where a liquid starter might double or triple in height, a stiff sourdough starter rises slowly, with a gentle dome and a softened top. It won’t look dramatic. It looks composed. Think of it as quiet strength in a flour-dusted jar.
60% Hydration Stiff Sourdough Starter Recipe
To make a 60% hydration stiff sourdough starter, begin with:
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10 grams mature starter
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24 grams water
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40 grams flour (whole wheat, bread flour, or a blend)
Mix into a soft dough ball. Cover loosely and allow it to ferment at room temperature (24 °C) for 6 to 8 hours. You’ll know it is ready when it domes gently, feels airy to the touch, and carries a mild, creamy scent.
To scale up for a full bake:
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20 grams starter
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80 grams flour
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48 grams water
This yields about 148 grams of stiff starter — just right for one loaf.
PROS OF A STIFF SOURDOUGH STARTER
Stronger Dough Structure
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Less acid is produced compared to a liquid starter, which helps preserve gluten strength
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Ideal for breads where structure and shaping matter
Favours Yeast Over Bacteria
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Encourages strong yeast activity while limiting excessive sourness
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Results in milder, more balanced flavour
Predictable Fermentation
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Slower rise means more flexibility in timing
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Wider window to mix and bake — great for busy schedules
Great for Enriched or Delicate Doughs
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Works beautifully in enriched doughs (like challah, brioche, milk bread) because of the gentle acidity and stability
Travels and Stores Well
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Keeps longer at room temp and in the fridge
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Easier to transport without leaking or over-fermenting
CONS OF A STIFF SOURDOUGH STARTER
Slower Fermentation
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Takes longer to peak — may not suit fast-paced baking
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Can be tricky to time if your kitchen is cool
Harder to Read Visually
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Doesn’t bubble dramatically or double in size
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Requires learning to read the feel and smell instead
Less Hydration = Less Forgiving
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Slightly less enzymatic activity, which means slower development in some bakes
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Not ideal if you rely on a very sour flavour profile
Harder to Stir by Hand
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Feels more like kneading than mixing — requires a bit more effort to incorporate during feeds
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The Microbial Shift: Yeast and Bacteria in Balance
Your sourdough starter is a delicate balance of wild yeast and lactic acid bacteria. These two forces shape flavour, fermentation, and structure, but they behave differently depending on the environment you provide.
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Liquid starters (100% hydration): A playground for bacteria, especially those that produce acetic acid. The result? More sourness, faster fermentation, and a softer, sometimes looser dough.
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Stiff sourdough starters (60% hydration): A gentler space. Bacteria slow down. Yeast takes the lead. The acidity softens. Fermentation becomes more predictable. And the structure, more sound.
Choosing a stiff sourdough starter is like choosing clarity...a loaf that rises with strength and tastes clean, mild, and deeply nourishing.
DOUGH THAT HOLDS ITS SHAPE & HEART
Excess acid weakens gluten. That is why some doughs made with sour starters can feel slack, sticky, or prone to tearing.
Stiff sourdough starters bring balance. They produce less acid over time, preserving the strength and stretch of your dough. Especially in long fermentations or higher hydration recipes, this balance makes shaping easier and results in loaves with beautiful structure and softness.
Because the starter is more dough than paste, it also blends seamlessly into your mix without disrupting your hydration plan.
Patience Has a Rhythm: When a Stiff Sourdough Starter Is Ready
A stiff sourdough starter moves more slowly. That is part of its beauty. It offers you a broader window to mix and bake on your schedule. At 24°C, it may take four to sic hours to reach its peak.
Here is how to know it is ready:
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The surface domes gently then begins to flatten slightly
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It feels airy, gassy, and springy when pressed
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It smells like something between sweet cream and warm flour
Do not wait for it to double in size. Look for signs of quiet readiness: a soft dome, a mild scent, and a texture with a visible gluten webbing structure when you peel back the top layer of the starter.
It Feels Different, and That Is the Gift
Working with a stiff sourdough starter requires you to learn a new kind of listening. It does not bubble or pour like a liquid starter. It does not cling to the jar. It rests quietly. Like a sleeping loaf before the oven.
At first, it may feel unfamiliar but give it time. This stillness will become your rhythm. Your baking will become more grounded and more intuitive. A stiff sourdough starter gives you structure, flexibility and the confidence to work at your own pace.
Ready to Begin?
In our next post, we will walk you through:
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How to maintain your 60% hydration stiff sourdough starter
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How to adjust recipes written for 100% starter
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What to expect from the dough at every stage
If you are looking for a calmer, more intuitive baking rhythm, this might be the beginning of something you love.
Stay tuned for the next part of the series.
Further Reading and References
If you’d like to explore more about the science and art of sourdough starters, these are some of the sources that have helped shape my approach:
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Tartine Bread by Chad Robertson — where I first learned about levain structure and starter maintenance
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The Sourdough School by Vanessa Kimbell — for insights into microbial balance and fermentation timing
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The Perfect Loaf by Maurizio Leo — for technical clarity and thoughtful, methodical sourdough practices
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Various conversations and comparisons in online sourdough communities, forums, and real-life kitchen testing
This blog is rooted in experience, but also in learning. If you’re curious, these resources are a wonderful next step.
The Author: Lisa Robitaille
I’m Lisa, sourdough teacher, storyteller, and founder of Great Lakes Sourdough. I teach with flour on my hands and a deep belief that bread connects us to the land, to the people who baked before us, and to something quieter within ourselves.
Whether you’re just starting a sourdough starter or building a rhythm that fits your everyday life, I’m here to help you learn in a way that feels warm, empowering, and deeply human.
Frequently Asked Questions
Can I use my regular 100% hydration starter to seed a stiff starter?
Yes. You can use your active liquid starter to build a stiff one. Just use a small amount (like 10g) and feed it with flour and less water, following the 60% hydration ratio.
Do stiff starters make sourdough less sour?
Yes. Because stiff starters favour yeast and slow down bacterial activity, they tend to produce a more mild, balanced flavour with less sharp sourness.
How long does it take for a stiff starter to peak?
At room temperature (24°C), a stiff starter usually peaks in 6 to 8 hours. It rises gently, forms a soft dome, and smells sweet, creamy and mild when ready.
Can I keep a stiff starter in the fridge?
Absolutely. A stiff starter stores well in the fridge and doesn’t need feeding as often as a liquid one. You can feed it once a week, or the night before baking if you're reviving it for a fresh loaf.
