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Stiff/liquid starter FAQ (#50)

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book/sourdough-starter/sourdough-starter-types.tex
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@@ -96,6 +96,7 @@ a vinegary (acetic) or mix of both flavour profile. You can adjust your
starter's flavour by changing the type to a liquid starter. starter's flavour by changing the type to a liquid starter.
\section{Liquid starter} \section{Liquid starter}
\label{section:liquid-starter}
\begin{figure}[!htb] \begin{figure}[!htb]
\centering \centering

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book/troubleshooting/misc.tex
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@@ -565,3 +565,44 @@ bake a fast fermenting yeast-based dough with a
high yeast inoculation rate. But even in that high yeast inoculation rate. But even in that
case you could just lower the amount of yeast case you could just lower the amount of yeast
to fermentolyse rather than autolyse. to fermentolyse rather than autolyse.
\section{What's the benefit of using a stiff sourdough starter?}
A regular sourdough starter has equal parts of
flour and water (100 percent hydration). A stiffer
sourdough starter features a hydration level of 50 to 60 percent.
The stiff sourdough starter boosts the yeast part
of your starter more. This way your gluten degrades
slower and you can ferment for a longer period. This
is especially handy when baking with lower gluten flours.
You can read more about the topic of stiff sourdough
starters in section \ref{section:stiff-starter}.
\section{What's the benefit of using a liquid sourdough starter?}
The liquid starter will boost anaerobic bacterial
fermentation in your starter. This way your starter
tends to produce more lactic acid rather than acetic
acid. Lactic acid is perceived as milder and more
yogurty. Acetic acid can sometimes taste quite
pungent. Acetic acid can be perfect when making
dark rye bread but not so much when making a fluffy
ciabatta-style loaf.
When converting your starter to a liquid starter you are
permanently altering the microbiome of your starter.
You can not go back once you eliminated acetic
acid-producing bacteria. So it is recommended to keep
a backup of your original starter.
A downside to the liquid starter is the overall
enhanced bacterial activity. This means the baked bread
will have more acidity (but milder). The dough will degrade
faster during fermentation. For this reason, you
will need to use strong high gluten flour when using
this type of starter.
You can read more about the liquid starter
in section \ref{section:liquid-starter}