MARCH 26, 2023: Sourdough 101 + Scones

Date: Sunday, March 26, 2023

Time: 11am - 3pm

Cost: $150 per person

PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.

This class is ALL 👏 ABOUT 👏 THE STARTER👏! Whether you're figuring out the transition from conventional, roller-milled flour to freshly stone-milled grain, or want to build a whole new starter from scratch, Catalina Carrion-Kozak is here for you! This class will have a heavy focus on the anatomy and maintenance of wild yeast cultures, and you'll leave class with your own starter housed in our favorite vessel - the Weck Jar!

In addition to covering all the details about starters (feeding schedules, best flour to use, troubleshooting, how to discard, starter applications, etc.), Catalina will walk you through how to make A+ scones incorporating sourdough discard. Scones are a perfect treat or snack suitable for breakfast or late afternoon munchies, and with Catalina's instruction you will learn how to avoid all the typical pitfalls that come with making scones! She will discuss how sourdough enhances their flavor, and you will make your own batch of perfectly sumptuous and flaky scones using Sonora flour (a mill favorite for its buttery flavor and deep history). You will have the option of choosing sweet or savory add-ins (citrus, chocolate, dried fruit, or herb + cheese just to give you an idea) to craft your own signature scone recipe! 

 We hope you come to this class to get an in-depth look at keeping your own yeast colony healthy at home, and make some killer scones while you're at it! 

A little bit about your instructor, Catalina Carrion-Kozak: 

"Born and raised in a Colorado multicultural home and on a farm, I became exposed to many styles of cuisine. At a young age I learned the farm to table experience as our family farm had a variety of animals and produce. Needless to say there was never a dull moment in our home, nor our kitchen. Throughout my existence I have become aware of certain food sensitivities and health conditions that only have evolved my palette and improved my culinary capabilities. I began my culinary career at a young age of 14, beginning as a hostess at a Sushi restaurant which eventually led to my graduation of Auguste Escoffier of Culinary Arts In Boulder, CO. I strive to grow my knowledge in the cultivation of good quality food, sustainability and community connection. I aspire to continue my growth and knowledge when it comes to food. My goals have led me to relocate to Bastrop, TX."

• Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
• Learn all about sourdough starter Escoffier graduate, Catalina Carrion-Kozak
• Master Catalina's tried and true scone recipe, and customize it to fit your own flavor preferences
• Leave with a fresh sourdough starter + Weck Jar!
  
• Tour the mill with our Education Director, Kimberly Krebs
• Purchase BSM products at a special one-time 15% discount