---
comments: true
tags:
  - ingredient
  - sourdough
---
# :microbe: Stiff Sourdough Starter

![Stiff Sourdough Starter][1]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 0 minutes |

## :salt: Ingredients - Flour Mixture

- :ear_of_rice: 150 g whole wheat
- :ear_of_rice: 180 g all-purpose flour

## :salt: Ingredients - Conversion

- :microbe: 10 g [sourdough starter][2]
- :ear_of_rice: 50 g flour mixture
- :droplet: 25 g water

## :salt: Ingredients - Maintenance

- :microbe: 10 g [sourdough starter][2]
- :ear_of_rice: 20 g flour mixture
- :droplet: 10 g water

## :pencil: Instructions - Flour Mixture

### Step 1

Create your flour mixture by mixing 150 g of whole wheat and 180 g of all-purpose flour.

## :pencil: Instructions - Conversion

### Step 2

Take 10 g of your existing sourdough starter

### Step 3

Feed with 50 g of flour mixture and 25 g of water

### Step 4

On the next day, take 10 g of your stiff starter, feed again with 50 g of flour and 25 g of water

### Step 5

The starter is very dry and mixing is a pain. I typically knead it on my bench

### Step 6

Please repeat this for another 3 days, it takes time for your microorganisms to adapt.

## :pencil: Instructions - Maintenance

### Step 7

Bring out the starter from the fridge and let it sit at room temperature for 8 to 12 hours.

### Step 8

Take 10 g of your existing sourdough starter.

### Step 9

Feed with 50 g of flour mixture and 25g of water.

### Step 10

Let it sit at room temperature for 1 to 4 hours before returning it to the fridge.

### Step 11

Feed once a week.

## :link: Sources

- <https://www.the-bread-code.io/recipe/2021/10/24/all-you-need-to-know-stiff-liquid-regular-starter.html>
- <https://www.kingarthurbaking.com/recipes/a-smaller-sourdough-starter-recipe>
- <https://www.kingarthurbaking.com/blog/2018/10/30/maintaining-a-smaller-sourdough-starter>

[1]: <../assets/images/stiff-sourdough-starter.jpg>
[2]: <./sourdough-starter.md>