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 ….

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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