Stiff Starter

A starter kept at low hydration, often around 50% to 60% water to flour, so it's a firm dough rather than a batter. Stiff starters usually ferment more slowly, hold longer before overripening, and tend to favor a tangier, more acetic flavor. Italian lievito madre is a well-known stiff starter used for panettone and other sweet breads.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• A stiff starter is handy when you travel or have a busy week. It moves slower, so it gives you more time between feedings.