Sunday, 16 August 2015

Sourdough Crackers

I got some 100 year old starter from a lady where I live in Walthamstow. The starter even has a Facebook group! The first thing I made with it wasn't bread but was some crackers. I did however get distracted and so they cooked for much longer than they should have done. They were still pretty tasty but the top tray tasted a bit burnt, ah well I can always have another go. 

Sourdough Crackers (from Zero Waste Chef)

2/3 cup unfed starter from the refrigerator
3 tbsp coconut oil or butter or olive oil
3/4 cup whole wheat flour
1/4 tsp salt
1/4 tsp bicarbonate of soda
olive oil for topping
extra coarse salt for topping

Preheat the oven to 180C.

Melt the coconut oil in a microwave. Combine the starter and coconut oil in a glass bowl. In a separate bowl, mix together the flour, salt and bicarbonate of soda.

Add the dry ingredients to the bowl with the wet ingredients. Combine. If necessary, knead the dough a few times to incorporate the last bit of flour. Cover the bowl with a plate or towel and let it rest overnight or for at least eight hours to develop the flavour.

After the dough has rested for 8 hours, divide it into two halves on a generously floured surface. Lay out a piece of greaseproof paper and roll the dough out to 2-3 mm thick. Sprinkle with flour between rollings to prevent dough from sticking to surface.

Transfer the greaseproof to a baking sheet. Using a pastry brush, brush the sheet of dough with olive oil, sprinkle with salt and cut into rectangles with a pizza cutter.

Bake for 8 mins, turn the trays and bake for 8 mins longer. The crackers are done when crispy and slightly browned. Transfer the crackers to a rack to cool. Store in an airtight container.

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