The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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agentmorgan

http://www.wildyeastblog.com/2008/08/25/cranberry-oat-sourdough-scones/

Made these quick and delicious scones using pantry ingrediants so made some changes:

Used KAF WWW for all flours, including oat

Added 0.5C walnut chips

Used frozen and thawed sourdough starter 

Used 0.13tsp of KAF Fiori di Sicilia instead of the lemon zest

The instructions were clear and the dough went together smoothly and quickly.  I forgot to brush with milk and pulled the scones out a minute into baking to sprinkle with sanding sugar.  

I'm rather used to scones being thick and heavy, so was surprised at how light and fluffy these were while still having a nice crust on them.  They were not overly sweet, but I think I will forgo the extra sugar and even cut a bit out of the dough next time.  I have no idea if the sourdough would help preserve freshness as they were eaten too quickly!  Will certainly be making again.  

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agentmorgan

Received my starter from KAF at Thursday lunch and San Joaquin sourdough out of the oven Saturday afternoon.  I used this version:

http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update

My only changes were to use KAF WWW instead of rye and to retard for 15 hrs not 21.  

All was well until, for some reason, I decided to use parchment paper instead of tea towels for the final proof.  My loaves stuck and got rather deformed and deflated in their removal.  <sigh>  Scoring also didn't go well as there was little surface tension and crust left.  But the amazing oven spring made them look much nicer than they had any right to be.  

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