Hi Frank, a stiff starter tends to promote a stronger rise and milder flavor, but none of this is written in stone, since the texture and flavor of sourdough bread is impacted by various factors throughout the bread production process. For example, I find this bread tends to be fairly sour, especially when I'm careful to give the dough adequate bulk ferment time at warmer temperatures (78-82F) prior to refrigerating the shaped loaf. Substituting pumpernickel flour (whole rye) for the whole wheat flour in this recipe can also contribute to more sour flavor. Keep in mind that when converting a portion of your starter to a stiff consistency it will take several days of twice a day feedings at room temperature to allow the starter organisms to fully adjust to their new feeding routine. Not that you can't use the starter during this transition; just don’t expect to realistically evaluate the qualities you’re looking for in a new starter until the adjustment is complete.

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