I’ve been working on developing a local sourdough starter and accompanying recipe for a couple of months now and am finally happy enough with it to share.
Tim’s Pultneyville Sourdough
Note: This is an original recipe, so feel free to share it with whomever might have interest without any copyright concerns! It is also a work-in-progress, I’m updating it regularly right now. So, if you’d like the newest version drop me a note (email@example.com) It should work with any starter.
Always build the starter with equal amounts (by weight) of water/flour/starter. To do this without waste, do it this way. (I use high-gluten flour, but all-purpose works well too.)
In the morning of “Starter Build Day,” mix:
4 oz. (by weight) of Starter
4 oz (by weight) of Flour, and
4 oz (by weight) of Water
Let sit at room temperature all day.
In the early evening (4-5 hours before going to bed), either put it in the fridge or do “Day 1” of the bread recipe.
To make “extra” starter for sharing or more bread:
Simply repeat “Starter Build Day” without moving on to the bread recipe.
At the end of the first “Starter Build Day” you will have 12 oz. (place in fridge overnight.)
On your second “Starter Build Day” mix 12 oz Starter, 12 oz Flour and 12 oz Water (you will end your second “Starter Build Day” with 36 oz of starter!)
Tim’s Bread Recipe
Makes 2 (approx. 1 1/2 pound) loaves or 1 (approx. 3 pound) loaf
Day 1 (can be the same day as “Starter Build Day”)
Remove starter from fridge split into an 8 oz part and a 4 oz part. Return the 4 oz part to the fridge until your next “Starter Build Day” (can be several weeks; if it gets a liquid on top – aka “hooch” – just mix it in). Use the 8 oz part for the bread. (Compared to many recipes, this is a high-amount of starter; if you’d like to use a recipe with less starter, there are many available – I particularly like the one in Peter Reinhart’s The Bread Baker’s Apprentice.)
8 oz Starter
4 oz High Gluten Flour (AP works too)
0-2 oz. Water (depending on your preference)
Let sit 4 hours.
Place in fridge overnight.
Remove Day 1 mixture from fridge (preferably let sit for 1 hour before mixing your dough, but it isn’t essential).
All of Day 1 mixture (approx. 14 oz)
2 tsp. Salt
28 oz High Gluten Flour (or AP, or add some whole wheat)
14-16 oz Water, Only add as much water as necessary to make a kneadable dough.
Knead until smooth and elastic (I knead for about 6-8 minutes, let it sit for 5 minutes, then knead for another 4 or 5 minutes – the rest time will help a lot.)
Let ferment 4 hours.
For a less-sour flavor, proceed to shaping. For a more sour flavor, place in fridge either before or after shaping (spray with non-stick spray and cover with plastic wrap). The proofing time will take longer on Day 3 (6-8 hours).
Day 3 (or later on Day 2)
Shape into 1 or 2 loaves.
Proof until doubled (about 4-8 hours depending on whether it’s Day 2 or Day 3)
Bake on a stone (with steam) at 450 until golden brown.