Sourdough Crackers ================
This is a recipe that I found as a way of using up sourdough starter, since you end up needing 60-100g for a loaf of bread, but you feed the damned thing every day.
This a very simple recipe that I got from a Japanese friend of my wife's — we were looking for easy sourdough starter recipes to avoid throwing our discard away (although it does wonderful things for compost, believe it or not.)
Ingredients ========= 227g Sourdough starter (unfed) 113g Whole Wheat Flour 1 tsp salt 57g butter, room temp 2 tbsp dried herbs (your choice) Oil (for brushing)
Method ====== 1) Mix together the sourdough starter, flour, salt, butter and herbs with a fork to make a smoothe, not sticky, and cohesive dough.
2) Divide it in half (or don't, if you have a big enough oven trey) and put it in the fridge, wrapped in cling film. Leave it there for 30-60 mins, until the dough has firmed up.
3) Preheat the oven to 175°C
4) Meanwhile, cover a baking trey in baking paper and flour it. Place your dough onto the paper covered trey. Then, take a rolling pin and roll your dough until it's as thin and flat as you can get it while still having it fit on the trey.
5) Cut it into the size of square that is most convenient for you. I use a pizza roller, or a sharp knife.
6) Prick your crackers with a fork to stop them inflating too much
6a) Do this a second time if you are using two baking treys
7) Bake the crackers for about 25-30 mins, until they're brown around the edges.
8) Eat.