http://feedmelikeyoumeanit.blogspot.com/2020/05/sourdough-discard-math-and-crackers.html
I've been refining my recipe since then.
Top points
- I make these crackers in small batches, both because that suits my sourdough discard rhythm and because smaller batches cook more evenly in my oven. Use bigger batches if you like.
- I use soaked flax seeds because they're delicious and they absorb my brine.
- Use whatever (sourdough) starter and whatever seasonings you like. But don't be shy about the salt unless you have a reason to be.
- Kimchi-brine crackers are fantastic.
Ingredients
- 50g flax seeds
- 50g pickle juice, kimchi juice, kraut brine, or any other delicious liquid
- 100g sourdough starter (any grain--I'm mostly using spelt)
- 25g olive oil (or your favorite liquid cooking fat)
- a generous shake of herbs de Provence or whatever
- nice flaky salt
- (optional) fennel seeds
Equipment
- quarter-sheet (9" x 13") baking sheet tray lined with parchment or silpat
- flatula/spreader
Instructions
- Mix flax seeds and brine. Let sit for at least a couple of hours on the counter, or pretty much as long as you like in the fridge.
- Mix soaked flax seeds, sourdough, oil, and herbs in a mixing bowl. Add water gradually until it's pourable and batter-like but not soupy. Like pancakes.
- Pour onto lined baking sheet. Let spread evenly, and/or smooth with flatula as needed.
- Bake at 250°F (120°C) for 8 minutes.
- Score with knife into "cracker-sized" pieces. (This will help the crackers bake/dry.)
- Sprinkle with salt and (optional) fennel seeds
- Continue to bake at 250°F (120°C) in bursts of 20 or 30 minutes until the crackers are dry and come cleanly off the sheet.
- Let cool, and store in a sealed container.
1 comment:
They sound delicious! We haven't made sourdough here but our neighbors are quite skilled...maybe I can entice them to give this a go :)
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