Chip’s Blueberry Scones

These scones were served as part of the November 9 Agape feast hosted by our Senior Fellowship group. Thanks to everyone who contributed!

The Story of My Sourdough Starter

My starter was given to me by Faith (Caroline) McLaurin of Sitka, Alaska, as a Starring gift when I went starring with St. Michael’s Orthodox Church in January, 2024.  You can find out more about the custom of starring here: https://stnicholasjuneau.org/2020/12/03/starring-slaaviq/

Faith is both Yupik and Inupiat.  Faith’s mother, whose name was Emma Moses (née Ivanoff) started this yeast culture when Faith was still a little girl.  Faith remembers helping her mother make bread with this yeast during all her years growing up.

I had not baked anything with yeast for about thirty years, but I could not refuse such a beautiful gift and so I began baking again.  I use this culture reverently, and I often say Faith’s mother’s name “Emma” while I knead the dough.  I have made several varieties of sourdough bread with it, using various combinations of unbleached, whole wheat, rye, and oat flour.  I ventured into sourdough biscuits and sourdough scones to avoid wasting the starter I couldn’t use for bread (I can only eat so much), and the latter have become a hit in several of my circles of friends.

You may possess your own methods for feeding the culture.  What I do is first stir it well, then divide it in half into two jars.  I feed both halves with 1/3 to 1/2 cup of flour and 1/4 to 1/3 cup of water in each, and loosely screw on lids.  I wait for a few bubbles to form in the jar I intend to keep for the future (so I know it is alive), and then I put that jar in the refrigerator.  The other half I allow to activate fully before using it — although some recipes do not require full activation.

I have found this yeast to be very hearty and quick in activation.  On a couple of occasions I left it longer than I meant to and returned to find it overflowing the jar.  It is wonderful to work with in dough, and I hope you will enjoy it as much as I have.

Chip Camden

Sitka, Alaska

Sourdough Scones Recipe

Dry Ingredients

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1 generous tablespoon baking powder
• 1/2 teaspoons salt
• 1/2 tsp coriander
• 1/2 tsp cardamom
• Saffron (optional)
• 1 stick unsalted butter, frozen
• 1 cup berries or other mixin

Wet Ingredients

• 1/2 cup sourdough starter
• 1 large egg, or 2 small ones
• 1-2 teaspoon vanilla extract
• 3 tablespoons heavy cream

Instructions

In a large bowl, combine flour, sugar, baking powder, salt, coriander and cardamom.

Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter.  It is very important to keep the butter frozen until you grate it in.

Add the berries (or other mixin) and coat with flour. Set the bowl aside.

In a separate bowl, combine the wet ingredients.

Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.  You don’t want the butter to fully melt.

On a clean, lightly floured surface, roll or press the dough out into two circles about 8” in diameter. Cut the circles into 8 equal parts each.

Place on prepared baking sheet(s) lined with parchment paper about 2” apart.

Put in the fridge for anywhere from 30 minutes up to 3 days. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.

When ready to bake, preheat the oven to 400°.

Bake for 20-25 minutes or until golden brown.  In my oven, 22 minutes is perfect.

Sourdough Bread Recipe

Ingredients

• 4-5 cups all-purpose flour (can substitute 1/2 whole wheat or oat)
• 1 1/2 cups warm water
• 3/4 cup active sourdough starter
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom

Instructions

Add all ingredients together in a bowl and stir for 10 minutes.

Scrape the dough into a medium bowl that has been lightly coated with oil. Cover with a towel and set aside for about 3 hours while the dough rises.

After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.

Cover again and let it rise for an additional 3 hours. (This will depend on the temperature of your home. A warmer kitchen will need less time.)

After the 3 hours, lightly dust your countertop with flour. Press the dough down with your fingers then start pulling up the sides and pressing into the center. You may need to add more flour as this can be a loose dough. Keep pulling up the sides and pressing into the center then flip the dough over. The top should be smooth. Dust with more flour and set the dough onto a piece of parchment paper. Score the dough with a knife.

Place a Dutch oven (make sure you have a lid) into a cold oven and heat to 450°F. Once heated, carefully remove the hot Dutch oven from the oven. Remove the lid and set it somewhere heat resistant. (I set the lid on my stove.) Pick up the parchment paper with both hands and place inside the Dutch oven. Carefully replace the lid.

Place into 450°F oven and bake for 20 minutes.

After 20 minutes, carefully remove the lid and bake an additional 20-25 minutes, or until the top is nicely golden brown (don’t worry if it is darker brown, you just don’t want it burnt) and when you tap on the top the bread sounds hollow.

Remove from oven and set Dutch oven to the side and leave the bread alone for about 15-20 minutes.

Dark Rye Bread Recipe

• 2-1/4 cups dark rye flour
• 2-1/4 cups whole wheat or oat flour
• 1 1/2 cups warm water
• 3/4 cup active sourdough starter
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 tablespoons caraway seeds
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom

Prepare using the same instructions as above for regular sourdough bread.  This recipe might need a little more baking time, though.