Sourdough starter hydration debate: 100% vs 80%

I was reading this blog by a baker in Portland who tested starter hydration levels over 90 days. They found that 80% hydration starters produced a more sour loaf consistently, while 100% hydration ones gave a milder tang but better oven spring. I always thought wetter was better for flavor development. This surprised me because my own starter has been at 100% for 2 years and I've been chasing that deep sourness. Now I'm wondering if I've been doing it wrong this whole time or if it's just personal preference. Has anyone else tried switching hydration levels and noticed a real difference in taste versus texture? Which side do you land on for a standard country loaf?

2 comments

2 Comments

hugo_cooper9d ago

Keeps happening with hobbies, everyone chasing the "right" way instead of just trying stuff.

the_thomas9d ago

Man, having some structure and a solid path saves beginners from wasting time on dead ends though.