One of the things you regularly hear from people who make sourdough is that they have to feed their starter. Quite often this involves throwing out half of the starter before building it back up again to it’s previous volume. There are many things you can do with this “waste” instead of tip it down the sink. One of those things is make crackers.
The recipe I used is very versatile and is from Elaine Boddy’s fantastic website, Foodbod Sourdough.
Making the Crackers
To begin with, I mixed the starter, oats and water then left it for a few hours.
I added the flour, seeds oil, honey and salt, mixed it all together and left it for another half an hour or so.
After this, I tipped the dough out onto a floured surface, rolled it out and cut out the crackers. I’d already prepared some baking sheets and preheated the oven to 180 Celsius.
I cooked the crackers for around 15 minutes, flipping them over half way through the process.
What I did differently
The recipe says you can use whatever flour you fancy, I used spelt flour because I fancied a bit of a change from strong white flour. I used a mixture of sesame, poppy and nigella seeds as I enjoy the flavour. When I first made these crackers I found they were a little bland so I added an extra half a teaspoon of salt to the mixture and then sprinkled some salt over the top prior to baking. It worked a treat.
Now I just have to think of my next flavour combination…