A method for cultivating a sourdough culture involves creating a firm dough consistency with a lower water-to-flour ratio than typical liquid starters. This approach often utilizes a hydration level between 50% and 60%, resulting in a dense, moldable starter. For example, a mixture of 100 grams of flour and 50-60 grams of water would constitute such a culture.
Employing this firmer consistency offers certain advantages in bread baking. It can contribute to a more predictable fermentation process, potentially leading to improved dough strength and a more controlled rise, especially when working with high-hydration doughs. Historically, these cultures were favored for their portability and extended shelf life before refrigeration became commonplace.