Comments on: Baking Sourdough Bread with a Stiff Starter

By: Weds

Weds — Fri, 15 Aug 2025 07:11:48 +0000

Outstanding perspective here

By: Weds

Weds — Fri, 15 Aug 2025 00:34:16 +0000

Thanks for sharing your unique perspective with all of us who follow you

By: Weds

Weds — Thu, 14 Aug 2025 15:50:58 +0000

Such valuable information shared here

By: Weds

Weds — Thu, 14 Aug 2025 04:36:40 +0000

Your posts always make me pause and reflect on what really matters

By: Gavin West

Gavin West — Sat, 24 May 2025 22:34:45 +0000

Hi Mate
I love your work.
Can you tell me what ratio starter did you use for this recipe please.
I’m trying your 20%, 65%, 100% starter but wondering if this is what you e used for this recipe please ?

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By: FS

FS — Sun, 30 Mar 2025 14:59:57 +0000

It would be brilliant to have this as a printable recipe as I want to work with a stiff starter.
It's very different than your Beginners sourdough bread recipe so easy reference to bake with would be fab..

By: wurlitzer28

wurlitzer28 — Sat, 09 Dec 2023 11:15:18 +0000

Great information. I can enjoy no sour to somewhat sour bread but my wife hates the sour note. I’ve had on/off success with Wild Yeast Water which, when it does not produce a gummy loaf, produces an almost zero sour bread. I’ve been in a loop thanks to the internet with liquid = more/less sour and stiff starter = more/less sour. I’ve been able to make a wife friendly, low sour, SD bread with a stiff starter [scrapings & 40g flour & 25g water] so that’s what I’m using.

So far the ONLY thing rock solid, works every time, is the Yudane method in yeasted breads. When I use fresh milled flour, it lowers the bitterness of the bran, and makes for a long lasting, moist loaf. I have to try Yudane with Sourdough [stiff starter] to see if that reduces the sour notes. I see no reason Yudane would NOT work with SD but I’ve failed before..

By: nimabi

nimabi — Mon, 04 Dec 2023 19:07:16 +0000

Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks. nimabi