Tin Roof Sour Dough

Our delicious organic sourdough is only available at select craft / farmers markets, and through local orders. Contact us if you would like to place an order.

We sell starter, beautiful, healthy, well established starter. While sourdough is NOT an exact art, your climate, water, humidity all come into play. But, as you keep working with it and follow this basic, very simple recipe, you'll find your own way in your sourdough journey:

To Activate your starter:

DAY 1

1. In a clean glass jar, combine 1 tablespoon of your sourdough starter with 1 tablespoon of flour and 1 tablespoon of lukewarm water. 

2. Mix well to ensure there are no lumps of flour. 

3. Cover the jar loosely with a breathable lid

4. Place the jar in a warm spot (around 70-80°F) for 12-24 hours. 

DAY 2—5

1. You may see bubbly activity

2. add another 2 tablespoons of flour and 2 tablespoons of water, and stir thoroughly 

3. Cover and let rest 24 hours

4. Repeat the process each day adding equal parts four and water to your starter

5. By day 3-5 your should have an active, doubled in size starter.

TEST AND USE

1. Test and use your starter when it has just peaked or doubled in size, is bubbly, and has that distinct sourdough smell. 

2. Place a drop of starter in a clear glass of water, if it floats, it’s ready!

TIPS

1. Use filtered or spring water 

2. Maintain a warm environment 70-80deg F.

3. Be patient it takes differing times for differing environments

4. Use bench scraper for stretch & folds on table

SAVE YOUR STARTER

1. All you need is about a table spoon of starter, covered, airtight, refrigerated, in your original jar.

2. Leave for weeks, it will be okay! It may be wet and pinkish, that means it’s hungry. 

3. Feed it 1cup water, 1 cup flour and watch 

TIN ROOF SOURDOUGH BREAD:

1. Put one Cup of starter in a lg. glass or stainless bowl

2. Add 1 Cup of warm water, stir completely

3. Add 3 Cups organic flour, mix well

4. Kneed by hand, for a shaggy dough (you may add a little water if it doesn’t come together or flour if it is too wet. just a tad)

5. Let rest 20 to 30 min. then pull and fold it over itself several times (stretch and fold) for tension

6. Let rest in a warm place (up to 6 hours /less if warm humid place) till dough doubles in size, may have some bubbles on top

7. Pour and scrape out to a floured surface, add 1 tablespoon sea salt. Kneed it into the dough

8. Stretch, fold, and roll your dough into the shape of your “end product”. Place the dough in a colander, bowl, or sturdy basket, cover with a tea towel or greased plastic wrap

9. Refrigerate 6 hours to overnight

10.  Rest on counter 20 min. then place dough in baking dish, bread pan, Dutch oven etc.

11. Score the top to allow expansion & add 3 ice cubes (for steam)

12.  Cover with a lid or greased foil

13.  Bake at 425 to 450 (depending on your oven) 20 minutes covered then 20 uncovered

14.  You may score deeper after 1st 20 minutes

15.  Your bread is done when it has reached an internal temperature of 200 to 205 degrees

16.  Reinvigorate day old bread by spaying with water then baking 425 for 8 to 10 min. It will come out like fresh baked!!!

ENJOY!