Sourdough Crackers

• Have you got a lot of wheat sourdough starter?
• Many  instructions say to discard some of your wheat flour starter before feeding it.
• Do you consider that is a big waste?
• Here is a recipe that uses some of your starter.
• Use equal weights of starter and flour.

Ingredients

• 100g of unfed sourdough starter
• 100g strong flour
• 50ml extra virgin olive oil
• 30g butter (or 30ml more oil)
• Large pinch of salt
• *
• Sea salt
• Fresh rosemary

Method

• Pre-heat your oven to GM4 180°C.
• Line a large baking tray.
• Melt the butter.
• Mix all the ingredients to give a soft dough.
• Roll out the dough as thinly as you can.
• Put the dough onto the tray – pulling it out to make it thinner.
• Sprinkle with sea salt and press in some rosemary.
• Use a knife or pizza wheel to cut the dough into rough squares.
• Bake for around 25- 30 minutes.

Wholemeal Flour & Rosemary

Rye Starter & Caraway Seeds

These are great as soup accompaniments, with dips or cheese.

I have made some with 50g demerara sugar in the dough and sugar not salt sprinkled on top. and then with 1 tablespoon of caraway seeds as well as the sugar.

Other Variations to try

• Buckwheat flour
• Rye flour
• Mixture of flours
• Other herbs
• Other seeds
• and so on ….