what i made: 350F 18 minutes
200 grams starter discard
135 grams ( did 1/2 ap 1/2 whole wheat)
3 tbs olive oil
1 tbs herbs dried ( parsley, oregano, za'atar, sesame & poppy seeds)
1/2 tsp k salt
mixed the flours, starter, and olive oil together. it looks a bit wet so I dusted with flour till it came together -not much flour. then wrapped in plastic wrap and refrigerated for 30 minutes.
roll the dough out - I used my kitchenaid pasta roller to roll them out. i used the #1 setting to roll and knead by refolding over and over. i dusted the dough before it went into the rollers and dusted as needed. then once the dough looked firm I moved up one setting to the #4 roller thickness.
place the dough onto a piece of parchement paper on the baking sheet.
this time I used olive oil to coat the top of the crackers and then used everything bagel spice and some za'tar only with kosher salt.
i baked them at 350F for 18 minutes but they needed more time.
i added another 9 or so minutes so next time I am going to shoot for 30 minutes.
** if you use only white flour you need to add more flour since it usually turns out too wet
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#1 recipe: in this recipe, they use a kitchen aid pasta roller to roll the dough
Mix to combine, kneading until the dough comes together in a smooth ball.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
brush lightly with water; sprinkle with flake salt.
Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
brush lightly with water; sprinkle with flake salt.
Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
- 200 grams (about 1 cup) mature sourdough starter (100% hydration)
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 2 tablespoons (12g) rye flour*
- 3 tablespoons (32g) extra virgin olive oil
- 1 tablespoon dried herbs de Provence
- 1/2 teaspoon fine sea salt
- maldon flake salt, for topping
#2 bake 350F 25 min
mix together till dough is pliable
roll onto parchment and brush with oil
add spices
½ cup (75g) all-purpose flour
½ cup (70g) whole wheat flour
¾ tsp (3g) sea salt
1 cup (200g) unfed sourdough starter
¼ cup (53g) olive oil, plus more for brushing
Flaky salt and za'atar for topping
½ cup (70g) whole wheat flour
¾ tsp (3g) sea salt
1 cup (200g) unfed sourdough starter
¼ cup (53g) olive oil, plus more for brushing
Flaky salt and za'atar for topping
#3 bake 350F 18 -24 minutes.
make the dough then chill for 30 minutes before rolling
brush with olive oil then add salt and spices to the top once rolled out.
place on baking sheet and cut to squares.
1 cup (9 ounces) sourdough starter discard1/2 cup (about 2 1/4 ounces) fine yellow cornmeal
1/2 cup (about 2 1/8 ounces) all-purpose flour, plus more for dusting
2 tablespoons nigella seeds or black sesame seeds (optional)
3/4 teaspoon kosher salt
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon flaky sea salt, plus more to taste
Optional toppings: Za’atar, smoked paprika, or finely chopped fresh rosemary mixed with finely grated Parmesan to taste
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