Stiff starter vs Liquid starter
I decided to conduct an experiment to see if a stiff starter vs liquid starter would make any difference in the elusive plumpness I have been striving for lately. I followed the same process for the 2 dough but the stiff starter dough seemed ready 1h45 (!!!) before the liquid starter one, at the same bulk temp, and whereas both starters seemed at peak at the same time = 5h
Source: thefreshloaf.com