I'm new to sourdough baking. Haven't done it yet, actually..... but want to get into it.
I've seen recipes calling for both liquid and stiff starters.
Which is best for a newbie like myself? Are they interchangeable in recipies, quantities, maintenance, etc?
If this has been covered, please provide a link.
Thanks all!!
are probably the most talked about subject on TFL--there are likely 100 threads, or more here on TFL.
Use the search engine in the left hand column of the homepage.
David G
P.S. Don't expect black and white answers. There are many approaches to sourdough; each, theoretically, leads to the elusive perfect loaf.
I think you'll benefit by reading and following Debra Wink's [url=http://weightloss-slim.fit/node/10901/pineapple-juice-solution-part-2%5D%5Bu%5Dsourdough%5B/u%5D%5B/url%3C/a%3E%5D instructions. Reading the related links at the bottom of that page will also be helpful, though it may be more information than you want right now.
You only need to create and maintain one sourdough starter of either hydration. You can build a liquid levain pretty easily from a firm starter and vise versa.
Good luck and be patient. It's going to take a few weeks of daily attention to develop a healthy and stable starter that you can rely on to raise and flavor your breads.