I 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.
So 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.