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Sourdough crackers!
Made with sourdough! I used the buckwheat/white starter and this recipe, which flavors them with herbes de Provence.
Pic 1, first batch of crackers just out of the oven. Oversalted, but (a) it's hard to evenly sprinkle flake salt and (b) you brush water on the dough first, then sprinkle, anda ll the smaller bits of salt go invisible in the water so it doesn't look NEAR this salted when you put them in. No matter, half of it falls off anyway.
And after they're broken up all RUSTIC-like.
The blogger who posted the recipe I used gets her crackers super-thin by rolling the dough with a pasta maker. We don't have one (nor attachments for the stand mixer), so I had to do it the old-fashioned way with a rolling pin. Which means mine were a bit variable in thickness, and some parts got super-brown while others didn't. They're all good, either way.
I followed the suggestion of rolling them between two sheets of parchment paper, and then, following some advice I'd read somewhere else the other day, just transferred the bottom sheet of parchment paper with the rolled-out dough directly to the baking sheet. Worked perfectly.
Apparently I associate the combo of flavors in herbes de Provence with roasted chicken, because all I could smell while they were cooking was roast chicken, and as I eat them I get definite flavors of roast chicken. They're good! They just make me want roast chicken.
You could put any sort of flavorings in them, really.
I can't say as I actually taste any sourdough in it, but the starter is really young and the dough only rested for 45 minutes or so, so no time at all for flavor to develop. It'll be interesting to make these again in a few weeks, provided I keep the starter alive that long. XD
Pic 1, first batch of crackers just out of the oven. Oversalted, but (a) it's hard to evenly sprinkle flake salt and (b) you brush water on the dough first, then sprinkle, anda ll the smaller bits of salt go invisible in the water so it doesn't look NEAR this salted when you put them in. No matter, half of it falls off anyway.
And after they're broken up all RUSTIC-like.
The blogger who posted the recipe I used gets her crackers super-thin by rolling the dough with a pasta maker. We don't have one (nor attachments for the stand mixer), so I had to do it the old-fashioned way with a rolling pin. Which means mine were a bit variable in thickness, and some parts got super-brown while others didn't. They're all good, either way.
I followed the suggestion of rolling them between two sheets of parchment paper, and then, following some advice I'd read somewhere else the other day, just transferred the bottom sheet of parchment paper with the rolled-out dough directly to the baking sheet. Worked perfectly.
Apparently I associate the combo of flavors in herbes de Provence with roasted chicken, because all I could smell while they were cooking was roast chicken, and as I eat them I get definite flavors of roast chicken. They're good! They just make me want roast chicken.
You could put any sort of flavorings in them, really.
I can't say as I actually taste any sourdough in it, but the starter is really young and the dough only rested for 45 minutes or so, so no time at all for flavor to develop. It'll be interesting to make these again in a few weeks, provided I keep the starter alive that long. XD