Hi everyone.
In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and Liquid. Both produce different styls of bread and have different development and maintenence properties.
I was delighted to read this, for out of the many books I have read on sourdough, he is the only person to explain why everybody's approaches are different. I recently made the mistake of changing styles midstream, with disasterous results.
However, I am wondering if there can't be a third type... in the middle... neither stiff or liquid.
Does anyone have any further enlightenment on this, including other writings?
Thanks
ray
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Replies
Hello Ray,
The definition of 'stiff' and 'liquid' is purely arbitrary with the main distinction being that one is able to be handled and 'kneaded' and the other can be 'poured' and stirred. Most 'stiffs' seem to be about 65% hydration while most 'liquids' are at 100% though the Fred bread recipe on this site runs much higher than that.
This article, ( http://www.thejoykitchen.com/ingredients-techniques/keeping-sourdough-st... ) and there are heaps of others, expresses a view on possible merits and otherwise of the two approaches.
But, if you want to try something in between, why not go right ahead. There's nothing cast in brass about this whole sourdough thing as evidenced by the wide range of myths and methods that are out and about but pretty much everybody finishes up making good bread at the end (or start) of the day no matter what religion they subscribe to.
Good luck with your projects.
Farinam
Hi Farinma...
thanks for that... I've tried doing just that, and it works out just fine.