Stanton Starter recipe

Stanton Starter

Pittsburgh, États-Unis

Mélange

50%
50%
Liquide Farine Autres
Stanton Starter

Préserver votre levain pour le futur

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Depuis 2017

I was always interested in baking, but had never considered sourdough. A friend of mine urged me to build my own starter and give it a try.

Caractéristiques

In a typical 24 hour period, the starter typically more than doubles in size. With a strong yeast flavor and a pungent sourness.

Goût et saveur

Stanton Starter jar shot
Stanton Starter rising shot

Recette

Ingrédients de base

  • 4oz Flour
  • 4oz Water
  • 2oz Flour
  • 2oz Water

Ingrédients pour nourrir le levain

  • 1.5oz Ap flour
  • 1.5oz Water
  • 5oz Starter
1
Discard 3 oz of the total 8 oz starter, and mix in 1.5 oz flour and 1.5 oz filtered water
1.5oz Ap flour 1.5oz Water 5oz Starter

Méthode de travail

1
The starter was build with 4 oz. of filtered water and 4 oz. of AP flour. Covered with plastic wrap in a glass bowl and left at 74F for 24 hours.
4oz Flour 4oz Water
2
Fed another round of flour and water without discarding any. kept at 74F, covered for 24 hours.
2oz Flour 2oz Water

Result

Sourdough

25% Whole Wheat country sourdough loaves. 80% hydration.
Stanton Starter Sourdough first overview
Stanton Starter Sourdough second overview
Stanton Starter Sourdough first slice
Stanton Starter Sourdough second slice

Préserver votre levain pour le futur

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