Sweet Stiff Sourdough Starter
This versatile sweet stiff sourdough starter recipe guarantees no sourdough tang with a pleasant texture for your sweet doughs, all without the need for ongoing maintenance!
Equipment
- Glass jar with loose a lid
- Fork or silicone spatula
- Food scale (optional)
- Measuring cups
Ingredients
- 50 grams (1/4 cup) active sourdough starter
- 50 grams (1/4 cup) sugar
- 130 grams (1 cup) all-purpose flour or bread flour
- 75-100 grams (slightly less than 1/2 cup) water (see notes for hydration levels)
Instructions
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To a clean jar add the active sourdough starter and sugar.
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Next add the water (start with 75 grams) and stir until the water becomes "milky."
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Lastly, add the flour and mix until no traces of flour are left.
*You can add a touch more water if you’d like a looser, more hydrated starter-it makes for a versatile base that works beautifully in most recipes.
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Cover the jar loosely with the cap and the starter should double/triple in size within 8-12 hours (see notes if the starter is not rising).
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Any leftover sweet starter can be stored in the fridge in an airtight container for up to 1 week and used in various sweet sourdough discard recipes.
Notes
Sourdough starter: use an active sourdough starter when mixing your sweet stiff starter. This means one that was fed within the past 12 hours. This will help with an optimal rise.
Temperature: If you notice a sluggish rise in the sweet starter, I recommend placing it somewhere warm, like in the oven with the light on or in a microwave with a bowl of hot water next to it.
Honey: Honey can be used as a substitute for sugar, but since it contains 17-20% water, it's important to adjust the hydration. To maintain the dough's consistency, reduce the water by 10-15 grams for every 50 grams of honey used.
Hydration Notes:
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- While this stiff starter may seem higher in hydration (75%), the inclusion of extra sugar significantly influences its texture. Sugar binds water, effectively reducing the "perceived hydration," so the starter behaves more like a traditional stiff starter despite the higher water content.
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- Why these ratios work: The slight increase in hydration helps balance the slower fermentation caused by the sugar. This ensures the starter is active enough to leaven sweet doughs while maintaining the structure needed for enriched recipes.
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- Versatility: The increased hydration makes it versatile to use in almost any recipe that uses a 100% hydration sourdough starter without having to make adjustments. However, feel free to adjust this starter to your preference. For a stiffer version decrease the water to 75 grams.
