Just a short post today! I had another one drafted but it was waaay too long, so I divided it into a two-part post for a veg-forward appetizer spread for the holidays, the second of which will be coming next week. Today I’m leaving you with a recipe for sourdough crackers that I barely adapted from the Zero Waste Chef blog. I hate food waste (and waste in general), so I’m trying to get better at finding uses for the bits of produce that end up in our fridge, using environmentally responsible packaging as often as I can (like Abeego or reusable glass containers), and minimizing our overall garbage. If you’re interested in cutting your waste or becoming more self-sustaining you should check out this blog.
One thing I’ve struggled with a lot in terms of waste is my sourdough starter. I keep it on the counter because I like being able to make a levain for bread, bagels or pizza dough at a moment’s notice. But on the days that I don’t do that, I end up composting the expired starter. I came across this blog and was thrilled to find a use for my extra starter. I’ve adjusted the amounts slightly and converted them to weight measurements because I hate measuring sourdough recipes by volume as it’s really hard to maintain consistency. You can mix up the spices in these crackers to your taste, I just wanted to pick something that would complement a variety of possible toppings (dips, cured meats, cheese, etc).
Keep an eye out next week for a trio of dip recipes to accompany your homemade sourdough crackers (there’s a preview below!).
sourdough spelt crackers with fennel and cracked pepper (barely adapted from here) (vegan)
makes about 2 baking trays
190 g starter
30 g / 45 ml olive oil
100 g whole spelt flour
1/4 teaspoon salt (plus more for topping)
1/4 teaspoon baking powder
2 teaspoon fennel seeds
1 teaspoon peppercorns
Add everything to a medium bowl except the spices. Grind the fennel seeds and peppercorns in a mortar and pestle or in a spice grinder, then add to the bowl. Mix everything until combined, then knead a few times by hand into a smooth ball. Cover and leave at room temperature for four hours.
Preheat the oven to 325F convection (350F regular). Divide the dough in half, and roll out one portion on a clean counter (I didn’t need to flour) to about 1/8 – 1/16 inch thick (aka pretty thin). Lift it up and transfer to a baking sheet, then use a rolling cutter to cut into pieces. Repeat with the second half of the dough on another baking sheet. Sprinkle some salt over top both trays, then bake for 14 – 15 minutes, rotating halfway through. Remove from the oven and allow to cool slightly, then break the crackers along the lines you cut.
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