Stanton Starter recipe

Stanton Starter

Pittsburgh, United States

Mixture

50%
50%
Liquid Flour Other
Stanton Starter

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Since 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.

Characteristics

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

Taste & flavour

Stanton Starter jar shot
Stanton Starter rising shot

Recipe

Starting ingredients

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

Feeding ingredients

  • 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

Working method

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

Preserve your sourdough for the future

Create your own Explore sourdough library