Stanton Starter recipe

Stanton Starter

Pittsburgh, United States

Age

1Year
Color

Country of origin United States

Taste
& Flavour

Asia
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Europe
North America
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Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

50%
50%
Liquid Flour Other
Stanton Starter

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