![amy freeze facebook amy freeze facebook](https://biowikis.com/wp-content/uploads/2021/10/Amy-Freeze-net-worth-meteorologist.jpg)
Wash the strawberries, slice the tops off and cut them in half before adding to the top of the cake. These strawberries will be cooked low and slow in the oven, resulting in the most delicious, jammy strawberry flavor. Strawberries: This is the perfect opportunity to use your strawberries up just before they go bad.Salt: Salt balances the flavors in this recipe.Baking Powder: Baking powder gives this cake its rise.All-Purpose Flour: All-purpose flour with an 11.5% protein content works well in this recipe.Vanilla extract gives a nice flavor that goes well with the strawberries. Vanilla Extract: This is a very simple cake recipe that lets the strawberries shine.Mix the sour cream and milk together until combined and then add to the cake in place of the buttermilk. If not, you can substitute 60 grams of sour cream mixed with 60 grams of milk. I recommend using buttermilk if at all possible. Buttermilk: Buttermilk makes this cake light and tender.Egg: An egg adds richness and structure to this cake.Sugar: Granulated sugar gives the perfect sweetness that complements the sweetness of the sliced strawberries.Unsalted butter allows me to control the flavor in my baked goods - there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable. Unsalted Butter: I always bake with unsalted butter.You can use fresh, bubbly sourdough starter or refrigerated discard. If you want a more sour flavor use older discard. Sourdough Discard: Use 100% hydration sourdough discard that is no more than a day or two old.This summer, we took it one step further and hosted a culinary camp for kids ages 8-14.Important Ingredients in Strawberry Sourdough Cake We now host events, dinners and cooking classes, monthly, which gives us the good fortune of combining our love of cooking for others and teaching how to cook.
![amy freeze facebook amy freeze facebook](https://iv1.lisimg.com/image/17079070/740full-amy-freeze.jpg)
Covid shut that down, and we, like many small businesses could have called it quits, but after a pandemic pause, we were in the right place at the right time and hooked up with a local winery. We hosted 4 dinners a year (1 per season) and we thought that was awesome. We started by hosting small farm-to-table dinners at a local, historical landmark & garden. After winning the National Pie Championship in 2013 and gaining my first entry to World Food Championships, my culinary career began.
![amy freeze facebook amy freeze facebook](https://iv1.lisimg.com/image/17079299/740full-amy-freeze.jpg)
I began competitive cooking as simply a home cook. My biggest piece of advice is to look to your friends as untapped resources.Ĭan you talk to us about how your side-hustle turned into something more. Fast forward 8 years, and now, she is the team member in charge of making our competitive dishes look phenomenal and my right hand keeping our farm-to-table kitchen running smoothly. My sous chef came on board as a member of my competitive cooking team in 2015, when I needed someone who could draw on plates in chocolate. We’d love to hear about you met your business partner. Since then, my culinary career has taken off, and my daytime students become my taste testers and servers at private events. In 2013, I won the National Pie Championship as a home cook and gained my first entry to World Food Championships. For the past 24 years, I’ve been a high school English teacher in a small, rural town in central Florida during the day and at night, weekends, and holidays, I’ve worked as a private and competitive chef. I’m neither the typical chef nor typical teacher. I want our guests to go away having eaten well and learned a few things about food.Īmy, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do? I hope that I’m never simply seen as an ordinary or mediocre cook. In our farm-to-table dinners, we serve unique dining experiences while at the same time teaching our guests about food sourcing and exciting ingredient combinations. However, I’ve been able to merge the two. Most teachers aren’t competitive chef’s on the side and most chef’s aren’t also educators. Let’s jump to the end – what do you want to be remembered for?Īs a teacher and a chef, I am not what anyone expects. Alright, Amy thanks for taking the time to share your stories and insights with us today. We think you’ll enjoy our conversation, we’ve shared it below. Alright – so today we’ve got the honor of introducing you to Amy Freeze.