This class is meant to help those who are just starting their starter and those with established starters find new uses for their discard. The scone recipe is super basic for a reason, it is meant as simply a base for you to then adapt to fit your own signature flavor/style. RECIPE HERE
I also will be showing you how to use an established starter to make a delicious cranberry pecan bread- it also can be used for whatever variation of dried fruit/nuts. I’ll write up a full recipe later but ingredients are: 1 c starter, 2 c flour, 1 c water, 2T sugar- combine and let sit covered for 30 min. Add in 1-1 1/2c flour, 2 tsp salt, 3Tsugar, 1c cranberries, 1 c pecans, 1/2c milk. Knead for a few minutes. Let rise for as long as possible- I like to give it 5 hours. Remove and gently fold into itself and shape into desired size. I placed mine into a cast iron dutch oven. Let rise for another 30min-1 hour-don’t go more than an hour for second proof with sourdough. Bake at 425 with lid on cast iron or pan of ice underneath in oven. Remove lid after 20 min. Continue baking until golden brown and hollow when tapped- about 20 more min. The more ‘ready’ your starter is, the better. BUT you can also pull it from the fridge and use it immediately in this recipe- the bread will need more time to rise and I recommend doing an hour for the first step to help feed the starter.
After each class, I will post a picture on instagram/Facebook for you to then post a picture of your creations. It may seem silly, but those pictures mean a lot to me and it’s been so fun watching your food photography skills advance!
Classes will stream live on FB and be available on demand there as well. By joining the zoom class, you are able to ask questions and I am able to help you problem solve in real time. I do not charge for these classes but donations are truly appreciated as these take significant time and ingredient cost. If after the class, you find value and wish to donate that is awesome. If you cannot afford to donate, but enjoyed the class, I ask that you share the links on your own social media or with friends and family and help me grow that way. Venmo: @Becky-Schmooke or PayPal [email protected]