The
Stiff Starter
Method
Stop feeding your starter every day. Start actually baking.
A low-maintenance sourdough system that finally fits around your life – not the other way around.
$24 AUD
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Do you want to make sourdough a simple part of your everyday life?
The biggest change I ever made wasn’t finding a better recipe — it was changing the way I maintained my sourdough starter.
Most people I talk to don’t actually struggle with the bread part of making sourdough. It’s not the mixing, or the shaping, or even the baking.
It’s the starter.
Who would’ve thought a simple jar of flour and water could feel like the most complicated part of the whole process? The fear of “killing it.” The shame of thinking you already have. For some people it quietly turns into a personal character flaw — and that’s usually where it falls apart.
Changing to a stiff starter completely changed the way I approach sourdough. It literally super-charged my baking.
For my family, it meant consistent loaves, week after week. Then pizza bases. Then burger buns. The list just kept going, until we’d slowly replaced almost all our store-bought bread — and it just became what we did.
You can do this too. And it all starts with the Stiff Starter Method.
Sound familiar?
- You’ve killed a starter before (or you’re convinced you have)
- Daily feeding never lasted more than a few good days before life got in the way
- You can’t stand the discard — good flour, down the sink
- You’ve been “doing sourdough” for a year and still only have a couple of loaves to show for it
- You want sourdough to actually replace store-bought bread — not just be a hobby you feel guilty about neglecting
Here’s the shift
A starter that’s built to be forgotten, not fussed over.
One ratio change. No more daily feeding. No more guilt. Just bread that actually happens.
The solution: What’s different about a stiff starter
Twice the flour. Half the fuss.
A stiff starter is simply a starter fed with roughly twice as much flour as water, instead of equal parts. That small change makes a big difference — slower fermentation, more stability, far less fuss about timing or temperature.
It lives quietly in the fridge until you’re ready to bake. I can go away for a week, come back, pull it out, build a levain in five minutes that night, and be mixing dough the next morning.
“It’s a bit like a baby that’s had a proper full feed. They sleep longer and wake up much happier.”
— Angie, Little Stroud Loaf
See the difference for yourself
Before
After
Feeding a starter every single day
Pulling from the fridge once or twice a week
Good flour, down the sink as discard
No waste – you only build what you use
Scared you’ll “kill it” if you miss a day
A starter that’s built to be forgotten for a week
A year of “doing sourdough”, a couple of loaves to show
2-4 consistent loaves, every week, on repeat
Sourdough as a stressful hobby
Sourdough that’s just what you do now
What you’ll learn inside
Everything you need. Nothing you don’t
01
Understanding the stiff starter method — what it is and why it works
02
How to build your own stiff starter, step by step
03
Maintaining a healthy starter with minimal fuss
04
Building a levain — a “starter from your starter”
05
My day/night and seasonal baking rhythm
06
A real two-week baking rhythm, shown in grams
07
Troubleshooting — the smell, the “collapse,” what’s normal
08
A printable stiff starter care guide for your kitchen
A little about me
This isn’t theory. It’s what I do every single week.
I’m Angie, baker and founder of Little Stroud Loaf — a homestead-based bakery in Stroud, NSW.
The Stiff Starter Method is the system I’ve used for years to move away from supermarket bread and consistently bake all our family’s sourdough at home. It’s also the exact method I rely on every week to run the microbakery, just scaled up.
It’s built from real baking, real routines, and real life — not a perfect Instagram version of sourdough.
Trust the process, find your rhythm, and let it become part of your everyday life.
Angie x
Questions before you buy
This is exactly why the stiff starter method exists. It’s built to be forgiving — you’re not chasing a perfect daily feed schedule, you’re working with a starter that’s happy to sit in the fridge and wait for you.
This ebook picks up once you already have an active starter. From there, it shows you exactly how to convert it into a stiff starter and take it from here.
A downloadable PDF, sent straight to your inbox the moment payment goes through. Read it on your phone, tablet, or computer — or print the care guide at the back.
No. A jar, a kitchen scale, flour and water. That’s it.
No — one-off purchase of $24 AUD. Yours to keep, forever.
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