I'm in absolute LOVE with my Sourdough starter.
I can't wait to share all of the amazing things I have made in just the first week. And I must admit I am surprised how easy it has been caring for the starter. I have already adjusted the amount of flour and water at each feeding to make sure I have enough "waste" to make more delicious recipes. The key is equal parts of the sourdough starter, flour and water. And to make sure you are feeding it once or twice a day if out of the fridge.
In week one I have successfully made
Day 2 - three varieties of Sourdough crackers
Day 3- Sourdough garlic, rosemary, basil moz flat bread
Day 4 - Sourdough waffles
Day 5 - Sourdough Egg Noodles
Day 6 - Sourdough Bread - as I finally had ripe sourdough starter to use
Day 7 - Sourdough Soft Pretzels
Okay here we go - the recipe I used to create some mouth watering, out of this world Sourdough crackers.
1 cup Unbleached wheat flour
1/2 teaspoon sea salt
1 cup sourdough starter (unfed/waste)
4 tablespoons unsalted butter at room temp
2 tablespoons of dried rosemary
Olive oil for brushing
Maldon Sea Salt for sprinkling on top
- Mix together the flour, salt, sourdough starter, butter, and rosemary to make a smooth(not sticky), dough.
- Divide the dough and shape each piece into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
- Preheat the oven to 350°F.
- Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
- Working with one piece at a time, roll the dough to about 1/16" thick (I roll it as thin as i can get it without tearing).
- Transfer the dough and parchment together onto a baking sheet. Lightly brush with olive oil and then sprinkle the Maldon salt over the top of the crackers.
- Cut the dough into bite size squares; a pizza cutter works great.
- Poke each square with the tines of a fork.
- Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
- When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
I must admit the cracker were gone in a matter of a few minutes so we didn't have to worry about it.
Thank you King Arthur Flour for the great recipe for Sourdough Crackers which I used.
This recipe serves as a great base for creating other flavors and types of crackers. I have also added fresh garlic and black pepper to make a highly seasoned sourdough cracker. And my favorite was using King Arthur Vermont Cheese Powder and Garlic powder - I will never eat another store bought cheese cracker again!
I can't wait to share more sourdough recipes in upcoming posts.
