Sourdough Fruit Scones - Updated Workshops content!!

Hi <<First Name>>,

More adventures with sourdough

I’ve been experimenting with sourdough fruit scones lately.  There are plenty of recipes that cheat - they use sourdough starter but don’t give time for it to ferment. In those recipes the starter is combined with flour and then baked straight away.  This means the recipes provide a little sourness from the starter but provides no benefit of the fermenting time. There is no increased nutrient content, no easy digestibility, and no lower GI.

At my first attempts of making and baking sourdough scones, I kept producing what I called "Zombie Scones" - scones that looked terrible, but tasted fantastic!! These ‘scones’ reminded me more of a cross between Aberdeen Butteries, French Croissants and Danish Pastries. Even though they looked 'weird', they were all eaten enthusiastically by the family, which gave me hope!

Thinking about the buttery texture of the ‘scones’ I thought I’d try adding fat - melted butter or olive oil or coconut oil - to the starter and flour right at the beginning. I also like a fruity flavour in scones to give a little natural sweetness so I added dried fruit to the dough and gave the sugars some time to break down into beneficial enzymes.

Sourdough fruit scones

1 ½ cups plain flour
1 cup sourdough starter
a little water
a pinch Himalayan salt
¼ cup melted butter or olive oil
1 cup dates diced finely, or other dried fruits like raisins or sultanas


  1. Day 1: Combine the starter, oil, salt, fruit and flour. Add a little water to form a soft dough.  Place in a glass bowl, seal with a lid or plastic wrap.  Wrap in a tea towel and leave to ferment for 24 hours. You should see bubbles.
  2. Day 2: Scoop the fermented dough onto a floured surface and gently knead. This takes less than 1 minute. Place into a bowl and cover with plastic wrap. Wrap in a tea towel. Leave to rise for another 2 hours.  
  3. Remove from the bowl and gently place onto baking tray lined with baking paper.  Pat into a roughly rectangular shape about 3cms thick. Score the  dough with a sharp knife to show individual scones or cut with a scone cutter shape.  
  4. Bake in an oven on 180C for 20 minutes or until the top begins to brown. Remove from oven and allow to cool for 5 minutes. Break apart scones along the score lines. Serve hot with jam and cream or enjoy the fruitiness of the scone by itself.
Store in an airtight container. These scones can be re-heated, if required.


Fermented Food "in the news"

This study shows changing the gut bacteria affects brain function. As we say in our workshops (and what health professionals have been telling us for years):  "You are what you eat."  Yes - your thoughts and feelings are affected by what you eat! 

Read this illuminating report:
Changing gut bacteria through diet affects brain function, UCLA study shows

This news report illustrates a novel use of kombucha SCOBY.
Kombucha clothing: Scientists, designers work to make fermented tea
into a textile.....

New website

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All of the fermenting information that was previously available on has been consolidated here. We'd love to hear your comments and suggestions, especially if you've spotted any mistakes or spelling errors!  Thank you.

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Updated workshop content!

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You can always view previous editions of this Newsletter at our website:

I look forward to hearing from you.
Regards, Ros
Current 2016/2017 Workshop Schedule

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Introduction to Fermented Foods – vegetables, fruit, dairy & kombucha
$65/person         19 November, 3 December 2016
          Morning tea provided; participants will receive a workbook with recipes.

More Fermented vegetables, fruit, dairy & kombucha
$100/person         11 February 2017
           Morning tea provided; participants will receive a workbook with recipes.
Fementing nuts, turmeric, ginger, beans, chickpeas & more kombucha
$100/person         4 March 2017
           Morning tea provided; participants will receive a workbook with recipes.
Fermenting rice, oats, lentils and sourdough
$100/person         4 February 2017
           Morning tea provided; participants will receive a workbook with recipes.

Workshop 4.0    Nuts, fruit drinks, low-tech yoghurt & cheese
$75/person         5 November (NSW group), 26 November 2016
         Morning tea provided; participants will receive a workbook with recipes.
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