What Is Sweet Stiff Starter?

Introduction

When I first started experimenting with sourdough baking, I was determined to create breads that were soft, fluffy, and less tangy—especially for enriched doughs like Shokupan, brioche, and sweet rolls. Traditional liquid starters often produced a stronger sourness than I preferred, so I began developing my own version of a Sweet Stiff Starter. It quickly became an essential part of my sourdough baking, helping me achieve the soft texture and mild flavor I was aiming for.

Around the same time, I also noticed some Western bakers using a similar stiff starter approach, particularly for sweet and enriched breads. It was inspiring to see how this technique could work across cultures and baking styles.

In this post, I’m sharing a complete guide to Sweet Stiff Starter—what it is, how to make and maintain it, and why I find it so effective for naturally leavened soft breads. Whether you’re just starting out with sourdough or looking to refine your technique, I hope this guide offers useful tips and inspiration for your own baking journey.

What is Sweet Stiff Starter?

A Sweet Stiff Starter is a type of sourdough starter that’s lower in hydration and includes a small amount of sugar. It’s usually made with a ratio of around 50% - 55% hydration (meaning less water than flour) and includes sugar to help support yeast growth in enriched dough.

Unlike traditional liquid levain (100% hydration), the stiff texture slows down fermentation slightly and creates a milder acidity.

Formula and Ratios

My preferred formula:

Water: 50–55% (final hydration)

Sugar: 10–25% of total flour weight

Example Builds

1:1 Ratio (Starter:Flour)

Peaks and triples in 4–5 hours at 28–30°C

More active, shorter fermentation

Build:

100g liquid starter (100% hydration)

100g bread flour

25g water

20g sugar

➡️ Total: 245g sweet stiff starter

1:3 Ratio (Starter:Flour)

Peaks and triples in 6–7 hours at 28–30°C

Milder flavor, gentler activity

Build:

50g liquid starter

150g bread flour

65g water

25g sugar

➡️ Total: 290g sweet stiff starter

Use when the starter has trippled in size, has a rounded top, and smells sweet and fruity.

How To Make Sweet Stiff Starter

Here’s how I build my Sweet Stiff Starter (1:3 ratio):

Instruction

In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
Place in a clean jar or container with a loose lid.
Let it rise until at least triple in size.
I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.

Do We Need To Maintain Sweet Stiff Starter?

No need to maintain. Built fresh each time you bake, using your existing sourdough starter as the seed.

What Is Sweet Stiff Starter Used For?

Sweet Stiff Starter is especially suitable for:
Enriched doughs – Recipes that include milk, butter, eggs, or sugar
Soft and fluffy breads – Helps achieve tender, pillowy textures
Mild-flavoured sourdough – Reduces tanginess in the final loaf
Breads such as:

Shokupan (Japanese Milk Bread)
Brioche
Soft sourdough buns and rolls
Sweet buns and filled breads

Why Is My Bread Still Sour Even With A Sweet Stiff Starter?

Even with sweet stiff starter, sourness can still occur. Common causes include:

Using a weak or unrefreshed liquid starter to build the stiff starter. Always refresh your liquid starter and use it at peak activity.
Using the sweet stiff starter past its peak. Once it has passed its optimal rise and begins to collapse, acidity builds up and can carry over into your dough.
Overproofing the final dough or allowing excessively long fermentation.

To avoid sourness, ensure both your liquid starter and stiff starter are active and used at peak, and manage fermentation time carefully — especially in warm environments.

Pros of Using Sweet Stiff Starter

✅ Produces mild-flavored bread with reduced sourness

✅ Supports strong gluten development

✅ Improves oven spring and final volume

✅ Maintains structure in rich, enriched doughs

✅ Adds a touch of sweetness and complexity to the final bread

Cons of Using Sweet Stiff Starter

⚠️ Requires advance planning, as it needs to be built a few hours before baking

⚠️ Can still lead to sour results if overproofed or used past its fermentation peak

⚠️ Slightly more complex process compared to using instant yeast in enriched doughs

Troubleshooting Sweet Stiff Starter

Starter doesn’t rise much after feeding:

This could be due to low ambient temperature or an underdeveloped starter. Try placing it in a warmer spot (around 28–30°C) or give it more time. If it’s still sluggish, consider feeding it more frequently for a few days to strengthen it.

Starter smells too sour or acidic:

Sweet Stiff Starter should have a mild, slightly sweet aroma. If it smells overly sour or vinegary, it may be over-fermented or hungry. Try shortening the fermentation time or refreshing it more often.

Starter is too dry or too hard to knead:

The hydration of Sweet Stiff Starter is intentionally low, which can make it quite firm. If it feels too stiff to mix comfortably, start by using the paddle attachment of your stand mixer to bring the ingredients together. Once combined, switch to the dough hook and knead until smooth.

Starter becomes too sticky or loose:

This may happen if the temperature is too warm or if there’s too much water. Reduce hydration slightly in your next feed or move the starter to a cooler spot.

My bread still turns out tangy:

Try feeding your Sweet Stiff Starter more regularly, reducing fermentation time, or adding a pinch (about 0.1–0.2g) of instant yeast in the final dough to help reduce sourness.

FAQs

Q: Can I use this for rustic sourdough loaves?

A: Yes, but it’s best suited for enriched, soft breads. For tangy sourdough, use liquid levain.

Q: Can I skip the sugar?

A: Yes, but the sugar encourages yeast activity and balances acidity—especially useful in sweet bakes.

Q: Can I cold-proof the dough when using Sweet Stiff Starter?

A: Yes. However, warm fermentation works better to bring out the gentle flavour and maintain fluffiness.

Final Thoughts

If you’re looking to make soft, fluffy sourdough breads with a light and mildly sweet flavour, I highly recommend giving Sweet Stiff Starter a try. It’s an easy and reliable way to elevate your bakes and avoid overly sour flavours—especially when combined with techniques like the Yudane Method.

Recipes That Use Sweet Stiff Starter

I use Sweet Stiff Starter in many of my popular sourdough recipes:

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