From Stiff to Liquid: Why Using a Stiff Starter is Better than Using a Liquid or Hydrated Starter

Why Einkorn Needs a Different Hydration Approach

The Beauty of Simplicity

Every sourdough begins the same way: with flour, water, and wild yeast.

At The Sourdough Source, we start with a stiff Einkorn starter because it is stable, low maintenance, and closer to how sourdough was traditionally kept for centuries. When you are ready to bake, you simply “wake it up” into a levain (liquid starter) unlocking the full flavor and rise potential of your dough.

This two-step method gives you all the advantages with the flexibility bakers love.

What’s the Difference Between a Stiff and Liquid Starter?

The main difference comes down to hydration — the ratio of water to flour.

• Stiff Starter (Low Hydration, ~50–60%)
  Thick and dough-like. Ferments slowly and evenly. Keeps well for long periods.
  Stiff starters stay mild, balanced, and yeast-forward which is perfect for storage and travel. Will need to fed, once a week or twice a week.

• Liquid Starter (High Hydration, ~100%)
  Equal parts flour and water by weight. Looser texture, full of bubbles, and quick to rise.
  Ideal for building a strong, active levain before baking. Will need to be fed daily.

Why Start Stiff and Then Go Liquid?

Maintaining your starter as a stiff culture, then converting it to liquid (levain) when baking, gives you the best of both worlds:

1. Long-Term Stability – Lower water content means slower fermentation and less risk of spoilage.

2. Less Feeding Required – It can rest in the fridge.

3. Balanced Flavor – Encourages yeast activity over acid production for a clean, mild taste.

4. Lively Performance When Baking – Once converted to liquid (levain), it ferments fast and gives your dough a beautiful lift.

How to Turn a Stiff Starter into a Liquid Starter (Levain)

Building a bubbly liquid levain from your stiff Einkorn starter is simple and takes just 4-6 hours depending on temperature of your kitchen.

Step-by-Step (recipe for levain could be different based on your recipe, always check you recipe for the levain):

1. Measure Your Stiff Starter
   Take 30 g of stiff starter (about 1 tablespoon).

2. Add Warm Water and Flour
   Mix in 100g of warm water (78–80°F) and 120g of flour.
   This creates a 1:3:3 feeding ratio by weight.

3. Mix Until Smooth
   Stir until the texture is like a thick pancake batter.

4. Let It Ferment
   Cover with airtight lid and keep it at 75–78°F (24–27°C).
   For Einkorn, it typically peaks in 4–6 hours — faster than most modern wheats.

5. Use at Peak Activity
   When it’s bubbly, slightly domed, and smells fruity and mild, it’s ready to bake with.

The Sourdough Source Difference

At The Sourdough Source, we believe sourdough should stay true to its roots: pure, simple, and naturally wild.
Our organic Einkorn sourdough starter is made the traditional way: just flour, water, and wild yeast. It is dehydrated at a gentle temperature to preserve its living culture, so you can rehydrate it anytime and bake with the same vibrant, ancient starter again and again.

Whether you’re new to sourdough or refining your craft, our goal is to make baking with real wild yeast effortless: without additives or commercial yeast.

Because when you start with something this pure, the flavor speaks for itself.

Pure. Simple. Naturally Wild.
That’s the Sourdough Source way.