Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Stanton Starter
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
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.
