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.
When I think of Polish cooking three popular herbs which always spring to mind are caraway, dill and parsley.
They all belong to the Apiaceae family which includes carrot and celery.
This family is also calledUmbelliferae (from the Latin – umbella – for parasol or sunshade) – the flower heads consists of umbels which have equal length flower stalks coming from a central point which forms a flattened head – rather like an umberella.
Carum carvi is caraway – kminek – in Polish.
It is native to Europe, North Africa & Western Asia.
Caraway – Drawing taken from Wikapedia
Caraway fruits are often called seeds.
Caraway is thought to be an aid to digestion.
In 2011 Finland supplied over 25% of the world’s caraway.