After reading LeadDog's and Davo's posts here, I thought we could have a whole thread to talk about Stiff vs Liquid Starter.
Well, I've been brought into the sourdough world with a liquid starter (100% hydration). Since then, I've come across formula and books (like Maggie Glezer's Artisan Baking) which use a stiff starter. Both works. According to Glezer, "it is a better sourdough starter for homebakers than the typical batter-type one because it is very easy to tell if it is active enough to use. When ready, it will quadruple in volume in 8 hours or less." I have only tried it once, but, intend to delve more into stiff starters (new year resolution!).
I know there are other reasons for using a stiff starter. Over to you.......
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"A firm sourdough (55% water adsorption of the weight of flour used) encourages the production of acetic acid over lactic acid (stronger acidic flavour)
A liquid sourdough (100% water adsorption of the weight of flour used) encourages the production of lactic acid over acetic acid (milder acidity)"
Martinez-Anaya (op cit) says "Sourdoughs with low consistency produce more lactic acid and ethanol, ferment faster and consume more fermentable sugars" and cites W.Sieibel and J M Brummer Cereal Foods World 36;299 (1991) and P, Weustink, Getreide, Mehl Brot 43;49 (1989)
Of course there are many other influences on flavour and perceived acidity besides hydration of the starter/preferment, and other reasons such as ease of handling and mixing that dictate the hydration.
Personally I prefer the flavour of a stiff starter/preferment, although the difference is only slight.
However its much easier using s stiff starter if machine mixing. If hand mixing/stretch and fold in any quantity its much easier to get an even distribution if using a wet preferment - a stiff preferment need breaking up in the water before mixing in, and that is another step.
TP