When you make sourdough bread, you often have the feed the starter a few times before making the dough, so you end up with excess sourdough starter. Pop the excess into a jar in the fridge and make some crackers!
¾ cup flour, plain (all-purpose)
1 pinch salt, finely ground
¾ cup sourdough starter, unfed (not active)
3 tablespoons butter, unsalted, softened
Olive oil (optional)
Salt, flakes (optional)
Dried herbs or seeds (optional)
1. Mix unfed sourdough starter, butter, flour and salt together.
2. Split dough in half.
3. Roll each half into a rectangle.
4. Wrap each rectangle in plastic wrap and refrigerate at least 30 minutes (up to 2-3 hours) or until firm.
5. Pre-heat oven to 200°C.
6. Flour dough lightly, cut and prick with a fork all over the surface. Drizzle with olive oil, salt and herbs if desired.
7. Place crackers onto a tray and bake for 20 minutes.
8. Remove crackers from the oven and cool on a rack. Repeat with remaining dough.
9. Store crackers in an airtight container at room temperature for up to one week.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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