- 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.
- 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
- 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 ….