While there’s plenty of information out there about the hydration level of sourdough and the science behind it, you might notice a gap when it comes to understanding sourdough starter hydration.
When we talk about different hydration levels for sourdough starter, we’re essentially talking about the balance between water and flour in the starter.
Suppose you’re feeding your starter with 100 grams of flour. – For an 80% hydration starter, add 80 grams of water (100 grams x 0.8 = 80 grams).
The most common hydration level for a sourdough starter is 100%. This means that during each feeding, you add equal amounts of flour and water, resulting in a 100% hydration starter.
A sourdough starter becomes a “stiff starter” when it’s kept at lower hydration, typically around 80%.
In contrast, a “liquid starter” or “liquid levain” has a higher hydration level, typically around 120%, where the weight of water is greater than the weight of flour, resulting in a more liquid or thick pancake batter-like consistency.
In theory? No. But in practice? Yes! Flour absorbency can vary significantly between different types of flour. Put simply, certain flours have a higher capacity to soak up water compared to others.