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Make a stiff starter with 50% hydration using wheat flour and water, called lievito madre (mother yeast)
Refresh the starter once a week by mixing 20g old starter, 20g flour, and 10g water, and letting it rest for 3-4 hours at 25-30°C until doubled or tripled in volume
The stiff starter has less enzymatic activity, more driving force of wild yeast, and milder taste compared to a regular liquid sourdough starter
The recipe can be made with either liquid or stiff starter, as long as the starter is very active when used