If you’ve been baking sourdough for a while, you’ve probably heard about different hydration levels — how much water your starter has compared to flour. Most bakers use a 1:1 starter (equal parts flour and water by weight), but there’s another method that’s gaining a loyal following: the stiff sourdough starter. Let’s talk about what makes a stiff starter unique and why you might want to give it a try in your home bakery.

How to start and care for your Appalachia Wildwood sourdough chocolate starter.

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