Scones~Baking Mixes~Preserves~Cooking Classes~Baked Goods~Made With Local Love

Cooking Classes

  • Sourdough Starter Workshop May 16, 2013 - 6:30 pm Learn how to cultivate natural local wild yeast to make your own sourdough starter for great breads, pancakes & quick breads. We will begin our starter fermentation in class with a follow-up class May 22 to check your progress.

Monday, April 19, 2010

Why fruit can turn muffins or scones blue?

Water soluble pigments called anthocyanins are responsible for this. Apples, blueberries, blackberries, cherries, some figs, nectarines, peaches, plums, raspberries, ruubarb, and strawberries are all fruits that contain anthocyanins. Peaches contain it only in there skin. To prevent your batter from turing blue or to help keep it from turing blue increase acidity such as buttermilk.

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