Sunday Notes: Stiff Levains for Sane Weekends

I keep missing the peak. It's supposed to happen at 4pm; I remember at 5:30pm; the starter has crashed. Every time.

A stiff levain (starter fed at 50% hydration — say 20g starter, 20g water, 40g flour) peaks slower and holds the peak far longer. Instead of a 30-minute window, you get 2–3 hours.

It's a slightly different flavor — more sweet than tangy — and pushes the dough toward a nuttier profile. Worth it for the sanity alone.