Manntastic Production's Rancho Cucamongus recipe

Manntastic Production's Rancho Cucamongus

Rancho Cucamonga, United States


Liquid Flour Other
Manntastic Production's Rancho Cucamongus

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Since 2015

I grew up in the San Francisco Bay Area where sourdough is golden! Unfortunately, when I moved to Southern California, proper sourdough could not be found. I decided to create a starter as a science experiment with my five year old child and see if we could do it! We did, and have been happily enjoying proper sourdough ever since.


Rancho Cucamongus was created in 2015 in the hot Inland Empire of Southern California. It loves the cool weather of our mild winters, about 70f and does well fermenting on a countertop. Her best results are on cool (65f), rainy days. The summers, however, are very warm and dry and Rancho Cucamongus like to quickly ferment! During the heat, it ferments well in the fridge.

Taste & flavour

Manntastic Production's Rancho Cucamongus top shot


Starting ingredients

  • 500g Flour
  • 300g Water
  • 200g Sourdough starter
  • 2.5tsp Salt

Feeding ingredients

Keep your starter in a clean container made of glass or pottery. It will enjoy room temperatures, but be sure it is away from heat and direct sunlight. Once a day, feed the starter with equal weights of flour and water, for example, ¼ cup flour and just less than ¼ cup water. Mix vigorously. In the next 24 hours, it will bubble and expand with a nutty, yeasty smell.

Working method

In a large bowl, measure 500 grams of flour.
500g Flour
Add 300g water.
300g Water
Add 200g. Rancho Cucamongus starter (or your favorite). Better yet, make your own starter!
200g Sourdough starter
Mix until everything is combined and let sit for 5-10 minutes to autolyze.
Mix in 2.5 tsp. salt
2.5tsp Salt
Cover the bowl with plastic wrap and let sit at room temperature for about 24 hours. You may also place in the refrigerator to rise, but it will take longer (this is great for hot days). When it is ready, it will have a consistent, pillow like feel with big bubbles.
Fold the dough into a ball. If making a round loaf, you may place the dough into a floured bannenton for up to 90 minutes. Heat the oven to 475f and place a bowl of water in the oven. The water will create steam and help rise the bread. When the oven is hot, flip the bread from the bannenton onto a parchment paper lined cookie sheet.
With a sharp knife, make a few slashes on the bread. This will help release steam and prevent the bread from cracking. Cook at 475f for 30 minutes, then cover the bread with foil and reduce the oven to 425f for 15 minutes. Remove from oven, let it sit for 20 minutes. Enjoy!


Manntastic Production's Rancho Cucamongus  first overview
Manntastic Production's Rancho Cucamongus  second overview
Manntastic Production's Rancho Cucamongus  first slice

Preserve your sourdough for the future

Create your own Explore sourdough library