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!YIELD: 2 X BAKING TRAYS
INGREDIENTS:
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)
METHOD:
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.
