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 (teejtc@gmail.com) It should work with any starter.

Sourdough Build:
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.)

Mix

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.

Day 2
Remove Day 1 mixture from fridge (preferably let sit for 1 hour before mixing your dough, but it isn’t essential).
Mix

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.

Scones:
1 c. Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
3 Tbs Sugar
1/8 tsp. Salt
3 Tbs. Cold Butter, grated
1 Crushed Candy Cane
1 Egg, slightly beaten
2 Tbs Candy Cane Syrup
If necessary, add a TINY bit of milk to make sure all the dry ingredients come together.

Mix dry ingredients.
Toss in candy cane pieces and grated butter.
Fold in egg and syrup.
Gently knead until all the dry ingredients form a ball.
Form ball into a disk approximately 1-inch thick and 6-inches across.
Cut disk (like a pizza) into 6 triangles.
Bake at 400 for 10-12 minutes (watch to make sure the bottoms don’t get too dark.)
Cool on wire rack, then frost.

Frosting:
1/2 c. Powdered Sugar
1 Tbs. Candy Cane Syrup
1/2 tsp. Vanilla
1 tsp. Milk (if necessary a bit more).

Sprinkle with crushed candy canes.

Grace and peace,
`tim

Rhubarb Tart

Crust:
1 c. Flour
5 Tbs. Powdered Sugar
1/2 c. Butter, softened
Pinch of Salt

Mix dry ingredients; cut in butter; press into 9×9 pan.
Bake at 375 degrees for 10 minutes.

Topping:
1/4 c. Flour
1 1/2 c. Sugar
3/4 tsp. Baking Powder
2 Eggs
3 c. Rhubarb, chopped

Mix dry ingredients; add eggs; stir in rhubarb.
Pour over crust.
Bake at 350 degrees for 35-40 minutes.

Let cool until set.

I seldom use unleavened bread for communion. There are several reasons for that – the chief of which is that The Christian Lord’s Supper is not the Jewish Passover. That isn’t to say that there aren’t connections, of course; it’s just the recognition that the two celebrations, as related as they are, are nonetheless very different. The second (but equally as compelling reason) is that I’m simply not a fan of unleavened bread – it doesn’t soak up wine well, the fracture isn’t as impressive, there’s no “common loaf,” and quite frankly, I don’t really like the taste of it.

All of that said, I do occasionally use it, and on Maundy Thursday, when the connection between Passover and Eucharist is the strongest, it seems like a good choice. You can, of course, simply throw ingredients together and end up with something workable, but here’s the recipe I’ve put together in case you’d prefer something proven. (It’s the one I also used for this evening.)

Unleavened Bread

Recipe by Tim TenClay

Preheat oven and baking stone to 450 degrees.

1/4 c. All Purpose Flour
1/4 c. Whole Wheat Flour
Pinch Salt
1/2 Tbs. Honey
2 1/2 Tbs. Water

Mix well; knead until the dough is workable; roll out.

(I roll it out and cut a nice circle by tracing an 8″ bowl with a small rollar-blade, but that isn’t necessary.)

Prick with a fork.

Bake on a stone for about 6-8 minutes ( optionally, flip half-way through).

If desired score. (You can score it into 24 decent sized pieces which helps ensure you have enough for everyone.)

If making several of them, cool on top of one another to prevent them from getting too crispy (if you’re particularly concerned, you can place the slightly cooled pile of breads in a plastic sack). This is a sweeter and slightly softer bread than typically used for Passover, but it can be made with Kosher ingredients and it can easily be completed in the traditional 18 minutes.

Grace and peace,
`tim

Russian Tea

1 Jar Tang (1 lb 5 oz)
1 1/4 c. Instant Tea (1 oz jar)
1 tsp. Cinnamon
2 1/2 c. Sugar (1 lb 5 oz)
2 pkg Unsweetened Lemonade
2 tsp Ground Cloves

Mix well and store in an air tight container.

To serve: add a Tbs or 2 per cup of hot water. Enjoy!

NOTE: If you’re giving it as a gift, it’s convenient to include a coffee measuring scoop – they’re 2 Tbs, a good amount for a mug of hot water.

NOTE2: You can replace part of the sugar with Splenda (make sure to measure by volume, not weight!). However, I don’t – I’m a fan of Splenda, but don’t think it tastes right in this recipe.

Grace and Peace,
`tim

Russian Tea

1 jar dry Tang (1# 5 oz size)
1 1/4 c. Instant Tea (cheap)
1 tsp Cinnamon
2 1/2 c. Sugar (can use some Splenda if you want less sugar)
2 pkg. Unsweetened Lemonade (like the cool-aid size packages)
1 1/2 tsp. Cloves (or a bit more..)

Mix well. Add 2 tsp (or more… I add quite a bit more ) of dried powder to a cup of hot water.

Enjoy.

Grace and Peace,

`tim

They’re the perfect texture (not too dry, like scones sometimes are, heavy enough to be scone-y but light enough to skirt the adjective muffin-like). Next time I’d probably make them a bit thicker, and I over glazed them (according to JJ… although I’ll admit I’m more of a sweet tooth than she is). Great recipe though – and check out her blog, if you like food, you’ll certainly not regret it!

Grace and Peace,
`tim

We’ve been to Ikea (an old favorite), Whole Foods Market (our first time), Trader Joe’s (first time… we’re in love…), a Hawaiian restaurant (in honor of Terika!), Wow Bao (yummmmmm!) – just to name a few.

Today I even got to take my first trip to Loopy Yarns. It wasn’t as big as I expected, but I did pick up some great Merino Top:

Anyhow, thought I’d touch in.

And have I told you how much I LOVE mass transit?!

Grace and peace,
`tim

Now-a-days, I occasionally make it for funerals, which is why I pulled the recipe out this time. It always goes over well and several people asked me for the recipe so I thought I’d just put it up. If you want a printable version, you can download the .pdf here.

Whatever the resemblance, what’s not to like about a cake that has as much sugar in it as flour?! Be a bit careful baking it; if you over bake, the cake gets a bit dry – still tastes good though!

Ho-Ho Cake

Cake

Preheat oven to 325º.
Grease and flour 9×13 pan.
Mix Sugar, Flour, Salt and Cocoa in large pan.
Boil Water, Margarine, Oil for 1 minute.
Add boiled liquids to dry ingredients.
Mix in Eggs, Sour Milk, Baking Soda, Vanilla. Beat Well.
Pour into pan and bake at 350º for 40 minutes or until toothpick comes out clean.
Cool cake before putting on other layers.

White (middle) Layer

Dissolve Sugar in warm Milk, Water and Vanilla; beat with mixer.
Add shortening. Beat 5 minutes.
Add Powdered Sugar. Beat 5 minutes.
Spread over cooled cake. (Important that the cake is cooled or the white layer will melt!)

Chocolate frosting (top layer)

Bring Sugar, Milk & Margarine to boil. Boil for 1 minute.
Remove from heat and add Chocolate Chips.
Mix well until Chocolate Chips are completely melted and mixture is smooth.
Cool mixture. (Very important or the white layer will melt!)
Drizzle over white topping.

Enjoy!

Grace and Peace,
`tim

EDT: the blog copy was missing flour (the .pdf version was accurate).

Chocolate Sorbet #1 (Dark and Dense)
From The Ultimate Ice Cream Book
by Bruce Weinstein
(Check out his new blog at: realfoodhascurves.com!)
Makes about 3 cups

Ingredients:

2 cups Water
1 cup Sugar
1 cup Unsweetened Cocoa Powder

Combine the water and sugar in a heavy saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.

Remove from the heat and pour through a fine strainer into a bowl. Chill in a refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.

When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Note: I’ve never bothered to strain the sorbet before chilling it and haven’t had any problems with chunks of cocoa. Although I whisk it during the whole boil.

I’ll admit, I’m not exactly a dark-chocolate fan (I’m more of a milk chocolate sort of guy) but trust me, it’s worth a try

Grace and Peace,
`tim