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Phaedra
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The joy in the little things today - scone
In fact, I am working on two sourdough starters, one is with whole wheat flour, and the other is with Rye flour. The one with whole wheat flour is close to mature, and I have to discard part of it to keep the starter fresh and manageable.
The discarded part from yesterday was added to the scone dough and today, we have freshly baked scone, served with cream cheese and homemade jam.
It seems scone is pretty suitable for receiving sourdough starter, and they can be stored in the freezer after shaping. I am happy to figure out this to be one of the cafe's spring offering.
In fact, I am working on two sourdough starters, one is with whole wheat flour, and the other is with Rye flour. The one with whole wheat flour is close to mature, and I have to discard part of it to keep the starter fresh and manageable.
The discarded part from yesterday was added to the scone dough and today, we have freshly baked scone, served with cream cheese and homemade jam.
It seems scone is pretty suitable for receiving sourdough starter, and they can be stored in the freezer after shaping. I am happy to figure out this to be one of the cafe's spring offering.
