Have you recently started baking sourdough bread? Well, we have a delicious idea for your extra sourdough starter so you don’t have to throw it away! Make these za’atar and seaweed sourdough crackers, and keep them on hand for your snacking needs.
Ingredients:
275 grams fed sourdough at room temperature (about 1 cup)
Za’atar seasoning (or try using rosemary, thyme or other dried herbs)
Sea salt
Method:
Combine sourdough starter, oil and flour in a bowl, then cover with plastic wrap so air doesn’t dry it out, and allow it to rise for two hours in a warm place (turn the oven on to the lowest setting, then turn it off and place the bowl inside on top of a towel).
Preheat the oven to 340 degrees Fahrenheit on the convection option, if you have it. If not, bump the heat up to 350 degrees Fahrenheit.
After the dough has risen, divide dough into four equal parts and roll out on floured parchment paper or a silpat. You want them very thin, about ¼ inch or thinner.
Brush olive oil over and top and sprinkle seasonings on top. Play around with the proportions of seasonings. You won’t need as much salt as you think (just a small sprinkle), since the kelp is naturally iodine rich.
Cut into cracker shapes with a pizza cutter or dough cutter.
Transfer the cracker-loaded parchment to a baking sheet and bake for 15-18 minutes or until golden brown. Once they’re done, allow to cool on a wire rack. Enjoy!
