Converting Batter Starter into a Firm Starter
Yield: ⅔ cup of firm starter: enough to leaven about 7 cups of flour
100% from Maggie Glezer
A firm starter is usually used for a single bread recipe, not kept and fed like a batter starter. However, you can keep and feed it, although it involves kneading and such.
  • 2 tablespoons (30 grams/1.0 ounce) very active batter starter
  • 2 tablespoons (30 grams/1.0 ounce) water
  • ⅔ cup (100 grams/3.2 ounces) bread flour
  1. In a bowl, mix the batter starter with the water, then stir in the bread flour. Mix this the dough until smooth and uniform, adjusting the consistency with small amounts of flour or water to make a stiff but easily kneaded starter. Let it ferment in a sealed container for 8 to 12 hours, or until it is fully risen and starting to deflate. If the starter has not quadrupled in volume in 8 hours or less, continue to refresh it flour and water until it's very active and fully rises.
Recipe by parsley sage sweet at