Unfed Sourdough Crackers
Every time I feed my sourdough starter, I cringe at the idea of the ‘discard’ portion. I started putting it aside in another container some time ago, I keep it in the fridge and ignore it until I’m ready to use some.
We needed a quick snack for the evening, so tonight I made a small batch of whole wheat crackers. I had the crackers and a yummy salmon dip ready to go within about 35 minutes – easy peasy.
I didn’t measure much (recipe here – Sourdough Crackers).
I used a spatula to mix the starter and scooped 2 big globs of it in a small bowl.
I put a handful of whole wheat flour next to it, then added 3/4 tsp. salt and 1 tbsp. oil.
I mixed it up and it happened to be a good mix to make a nice rollable dough.
Next, I added a bunch of spices and mixed them in. I used seasoning salt, vegetable mix, garlic salt, cumin and chilli powder.
I laid out a piece of plastic wrap, made a log out of the dough and started rolling it out on the plastic. This just makes it about a million times easier to transfer the thin dough to a baking sheet afterward without rips and tears. I gently eased the dough over the sheet folding it so the plastic ended up on the top.
(If you’re new at baking/rolling dough – start at the center of the dough and always roll from the center outward to the edge of the dough.)
I removed the plastic, trimmed the edges, and brushed a thin layer of oil on the dough before sprinkling a bit of fresh cracked pepper over the top.
I used a pizza cutter to cut it into equal squares…sorta. I then re-rolled the dough I’d cut from around the edges of the baking sheet and prepped them too.
These were baked at 350F for 18 minutes. While they were baking, I just mixed up a bit of this and that we had in the fridge for a topping.
I used sockeye salmon, corn, onion, pickle, mayonnaise, salsa, salt and pepper. I also sliced a roma tomato into thin slices.
An hour later, there are NO leftovers! Snack time has ended!! :))