A regular starter is typically at a hydration of 100%. This means you have equal parts of flour and water in your starter.
A stiff starter (pasta madre, lievito madre) has a hydration of 50% meaning you have half the water compared to your flour amount. This stiff starter has a softer, more rounded flavor profile.

The differences between a Pasta Madre and Liquid Sourdough Starter are:

Thicker consistency - Pasta Madre is much lower hydration so will be more dough like than regular sourdough starter.
This stiff starter has a softer, more rounded flavor profile. ((it is perfect for a sweet bake)
No Hooch - a lievito will not produce hooch because it is made at a lower hydration.
Smell - stiffer starter will smell more mellow and less acidic than liquid sourdough starter.
It will tolerate not being fed for a little longer than a liquid sourdough starter because of its lower hydration. However, it is best to feed everyday to maintain its mellow flavor profile

You can use your Pasta Madre just like you would a regular sourdough starter.
Whatever you can make with a regular sourdough starter, you can make with a Pasta Madre! You may need to increase they hydration slightly, just to account for the lower hydration of your stiffer starter, but other than that, you can use it in the same way. it will give your breads, cakes and rolls a much milder, more rounded flavor profile.

A regular sourdough starter typically has a hydration of 100%, meaning equal parts of flour and water are used. In contrast, a stiff starter such as Pasta Madre or lievito madre has a hydration of 50%, indicating half the amount of water compared to flour. This lower hydration results in a stiffer consistency and contributes to a softer, more rounded flavor profile.

The key differences between Pasta Madre and a Liquid Sourdough Starter are:
Consistency: Pasta Madre is much thicker and dough-like compared to a regular liquid sourdough starter.
Flavor Profile: Due to its lower hydration, Pasta Madre offers a softer, milder flavor profile, making it ideal for sweet bakes.
No Hooch: Unlike liquid starters, Pasta Madre doesn't produce hooch—the layer of alcohol that forms on the surface—because of its lower hydration level.
Aroma: A stiff starter like Pasta Madre tends to emit a more mellow aroma with less acidity compared to a liquid sourdough starter.
Feeding Frequency: While Pasta Madre can tolerate longer intervals between feedings than liquid starters due to its lower hydration, it's best to feed it daily to maintain its desired flavor profile.

You can use Pasta Madre in recipes just like you would a regular sourdough starter. While you may need to adjust the hydration slightly to accommodate its stiffness, Pasta Madre imparts a gentle, rounded flavor that enhances breads, cakes, and rolls.

The dough for this bread was mixed with a regular starter and lievito madre.