I have long despaired at the waste of tipping off a build up of sourdough starter before activating the starter. No more! Here is the perfect use for surplus starter. These light delicious crackers are made from minimal ingredients and are fabulous eaten by themselves or with your favourite dip or cheese. The flavourings are only limited by your imagination. The variations shown are cheddar cheese (very yummy), fresh rosemary and linseed and fresh rosemary and mixed seeds. We will be trying parmesan, bran flakes, chilli flakes and heaps more. We can't wait to try making them with grated or crumbled blue cheese, maybe with a spinach dip.
The sourdough culture makes the crackers puff slightly making them very light and very digestible.
Ingredients
200gm baker's flour
4gm salt
80gm of softened butter or 80ml olive oil
250 ml non-activated sourdough starter
2 to 4 tbsp of chosen flavouring (we used 2tbsp of finely chopped fresh rosemary and 2tbsp of either linseed or mixed seeds. For the cheese crackers we used 100gm of grated cheddar)
Method
Place the salt and the flour in a mixing bowl.
Rub in the oil or butter until fully incorporated.
Add your choice of flavouring and mix.
Add the sourdough culture and mix to a smooth and soft dough.
Divide the dough in half and form each half into a rectangle about 150mm x 100mm and wrap in cling film then refrigerate for a minimum of half an hour up to 2 hours.
Preheat your oven to 200C.
Lay a sheet of baking paper the size of a standard baking tray (approx 380mm x 250mm) on your bench and dust lightly with flour.
Place one oblong of dough on the baking paper, dust lightly with flour and lightly flour your rolling pin.
Roll the dough out to a thickness of 3mm so that it is slightly smaller than the baking paper but so the dough will sit flat when lifted onto the baking sheet. Try and keep the edges as straight as possible but don't worry too much if you have a few ragged edges.
Lift the dough with the baking paper on to the baking sheet.
Using a sharp knife or a pizza cutter cut the dough into pieces around 50mm x 30mm or to a size that suits you.
Bake for 15 minutes until the crackers are puffed and golden. We remove the outside pieces at 15 minutes then give the remainder another two minutes.
Transfer crackers to a wire cooling rack.
When completely cool store in an airtight container.
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