Bread Breaks with David Norman: Liquid vs Solid Starter

In this session, we will explore starter hydration levels. We'll talk about the differences between a liquid and solid starter and how to use them in recipes. David Norman will also give some tips about how to use that discard!
Recipes & Resources: www.easytigerusa.com/bake
Join us on Facebook: groups/easytigerbreadwinners
Easy Tiger Bake Shop & Beer Garden
Austin, TX
easytigerusa.com

[@lisarct1012]

Thank you, you have really clarified this.

[@learnwithlillian8509]

I too have found that the stiff starter has a mild flavor, taste, and smell. Counterintuitive! I’m sure there’s a science answer, but it’s nice to be able to control the flavor better. My family likes the milder flavor, except the ten year old, she prefers it nice and sour.

[@barrychambers4047]

The only test I'm used to taking is the driver's test and I often can't pass that! You are natural born teacher. Thank you!

[@pourartistacrylicsbyshanno3987]

So if you were doing a stiff starter when you're ready to bake you would just separate what you want to use in the recipe and convert it to a 100% hydration then use that in the recipe as normal? Would that be the simplest way to do it?

[@alessiogemma2470]

Thank you Maestro for the time dedicated to us all (wanna be bakers (-; Super good video.

[@quick9smitty511]

Thank you so much! I like a stiff starter because I'm not throwing out discard daily. My starter is (2:1 50% hydration). Here's my question: If a recipe calls for 200 grams of starter would I then take 90g of my stiff starter (which has 60g flour + 30g water) and add to it 40g flour and 70g water in order to end up with my 200g of starter?? AND since the recipe is calling for 200g of a starter @ 100% hydration, I would NOT have to subtract any flour or water that is called for in the recipe???? Only if the recipe requires a levain in which case I would subtract what is in my starter from what they require as a levain??? Any advice would be much appreciated. This is not covered in any other videos since most assume we are all using the liquid starter that is 100% hydration.

[@ericulfsparre2506]

Add whatever the difference in water to flour to hit 50/50 or 100%. Your math is correct in that regard. Then to scale up, just add the sum of both equal parts, your math is again correct. If you need 150 gm from a 2:1 and you had a 60-gm chunk, you know you need 20 gm water to attain 1:1 taking you to 80 gm, 150 - 80 = 70 so then add 35 of each for 150.