Homemade sourdough crackers and flatbread

sourdough crackersI hate throwing out sourdough starter.

It’s just flour and water, but it’s also alive—“full of little beasties,” as a friend described them. It doesn’t seem respectful if they don’t get to do their thing.

I had about 6 ounces of whole wheat and regular sourdough starter leftover after making several loaves of bread (Meyer lemon-rosemary, multigrain, 100% whole wheat multigrain sandwich loaf, and pretzels) for the San Francisco Food Bloggers’ Bake Sale at Omnivore Books 16 April.

 

brushing crackers with olive oilSo I made multigrain crackers. Or I guess flatbread since the dough was leavened with sourdough. I’d just been to a nutrition talk that had mentioned ground flax seed. So I added a little, a little more of oat bran, a pinch of kosher salt, and then kneaded in enough kamut flour to make a dough. After rolling it out, I docked it, drizzled it with olive oil, sprinkled it with sea salt and baked it at 375 degrees F until brown and crisp, about 30 minutes, rotating the pans once. I forgot to score the dough—which is great, because then you just break off big pieces.


 
Tags: , , ,
 
 

www.penniwisner.com

2 Responses to “Homemade sourdough crackers and flatbread”

  1. Rachelino
    17. April 2010 um 22:43

    Penni- It was nice to meet you at today’s bake sale at Omnivore. My mom bought the Meyer Lemon Rosemary loaf of bread, and was kind enough to split it with me. I am eating a slice of it now and it is HEAVEN. Great job. Rachel

  2. penniw
    18. April 2010 um 20:41

    Hi Rachel, So very glad you like the bread. And it was great to meet you and your mom at that really fun and amazingly successful bake sale. What gorgeous goodies.

Leave a Reply


Testimonials

Since Penni helped me with my kitchen, I never look in my (now organized) cupboards without thinking of her and thanking her for making my cooking life easier.

-Marilyn Day

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner

www.PENNIWISNER.com

cook@penniwisner.com

415.552.6579