I've been maintaining my starter for several months now and have made quite a few different (and good!) bread recipes. Today, I came across a blog on this website that differentiates between 'liquid' and 'stiff' starters. Most of the specific webpages you have for creating and maintaining your starter follow a 'stiff' recipe for feeding, i.e. twice as much flour as water. After reading these blogs, I know why my starter has been 'stiff' - something I had noticed earlier by looking at the various photos you all have posted of starters in comparison to how my starter always appeared. What are the pros and cons of maintaining my starter as 'stiff' as opposed to more 'liquid'?

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