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4d โข ๐ Word of the Day
WORD OF THE DAY: STIFF STARTER
Most bakers only ever work with liquid starters.
But stiff starters change the rhythm of fermentation completely.
Slower movement. Different flavor development. More control in certain doughs.
This is one of those little shifts that opens up an entirely different understanding of sourdough.
The deeper you go into bread, the more you realize hydration changes everything.
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WORD OF THE DAY: STIFF STARTER
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