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| Chanterele Mushroom |
A few of you may
recall when I began exploring sourdough a few years ago. I
continue to be slightly in thrall of my living yeast! At this time, my sourdough starter is what I
refer to as my pet. The
little beast is not very demanding, when everything is going smoothly, it is on
a daily feed routine. Sometimes things
get off schedule and I am away a few days, and upon returning, have to decide
if it will forgive me and come back to its bubbly self, or began anew because I did not have the
foresight to put it in the refrigerator!
My current starter,
bought into life this spring with the help of red peach
tree leaves from Owen County, a little Upland Dragonfly and a spoon of Barrel Chested beer
feed with whole wheat, brown rice, buckwheat, a little barley, a bit of rye,
kamut, spelt and millet flours.
As you with
sourdough starters (PETS) know, every time you feed you have either the
opportunity to bake or cast off. And
when you allow for time, can do many amazing things with your sourdough cast
off. The following recipe is something I
have been doing again, and again, and planning on doing often! This is a big batch for me, so I am very glad that they freeze beautifully!
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| Kale Mini Scones |
I made these for first Friday in the Flowing Colors Studio and the recipe was requested! Let me know how the addition of chanterelles works for you or any other mushroom! Friends from Owen County found gallons (yes!) of Chanterelles these past two to three weeks and
she showed up at my home with a good mess for me!)
This morning, I baked the Chanterelle scones and have a batch of mini-scones in the freezer for First Friday in August.
I hope you make these
tender scones and enjoy eating them as much as I do, and if you like them, post a comment, or give us a tweet!
Here is my recipe,
the one used on First Friday in July that you asked for - only with the swithch from kale to Chanterelles!
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| Chanterele Scones |
Savory Sourdough Scones
Ingredients
2 cups flour – I
usually use a combination of certified organic grains
mostly, whole wheat,
whole wheat pastry, and a little brown rice
1 ½ tsp baking
powder
1 tsp sea salt
½ tsp baking soda
1 tsp tumeric powder
1 tsp Quilter’s
Comfort L.A.O. Seasoning
1/2 cup chopped kale or 1 cup sauteed or grilled Chlanterelle mushrooms (ideal if locally wildcrafted)*
½ cup yellow onion,
diced
1 clove garlic,
minced
¼ cup dehydrated
beans (pinto or black)
3 fresh sage leaves,
minced very well
½ tsp fresh thyme,
minced very well
pinch of dried black
pepper
½ cup oil
¼ cup yogurt whey
¼ cup yogurt
1 cup sourdough
starter
- In a large bowl combine flours, baking
powder, sea salt, sugar, baking soda
Massage in the oil
until the mixture resembles bread crumbs
- Stir in sourdough, vegetables (use
veggies you like) and other ingredients.
- and add yogurt by the tablespoon until
you can form a nice ball.
- Gently knead, with very light touches
until it comes together.
- Roll out gently to about ½ inch (thicker
if you like) then cut with a knife into triangles or use a shaped cutter.
- Place scones on an oiled baking sheet
- Let them rest 10 minutes under a towel
- Bake 15 – 20 minutes at 425°
(7-9 minutes for mini-scones) - Oven’s are do not have uniform temperatures. Check your bake often after 10 minutes
to prevent an over cooked scone.
* Bloomington, Indiana area is just now past the harvesting of Chanterelles, it comes fast and some years are very lean and others, are full, very full with this orange fruity fungus.
If you want a crispy
top, you might try putting a pan of water into the oven as is done with
sourdough loaf baking.
Check out Flowing Colors Studio (http://flowingcolorstudio.com - We have an arts demonstration almost every first Friday. I am working in the studio most Thursdays).
Enjoy!
Patricia
