earlier this week, I started a sourdough starter journey, and I’m tired. I don’t know how you home bakers do it—hats off. the process of the feeding and re-feeding and watching and growing and evaluating sourdough starter is very rewarding, but exhausting. this morning, I almost had a panic attack because I forgot to feed the starter. I don’t need that stress, BUT I haven’t given up (although, I’m taking it day by day; hour by hour—and I can’t make any promises) and at some point, I’ll end up with a beautiful loaf of sourdough bread. for now, baby steps. I started off easy with a simple sourdough discard recipe—sourdough crackers, which taste just as salty and savory as they look. they’re currently in a container on my kitchen counter next to the sourdough starter that I still. haven’t. fed.
[lt_recipe name=”sourdough discard sea salt + black pepper crackers” print=”yes” ingredients=”1/2 cup unfed sourdough discard;1 cup all purpose flour;1/4 teaspoon kosher salt;1/4 cup extra virgin olive oil + more for finishing;1/2 teaspoon sea salt;freshly ground black pepper, to taste” ]mix discard, flour, kosher salt, and olive oil. roll out dough into a large rectangle—as flat as possible—and place on a baking tray lined with parchment paper.;;brush the surface of the dough with a little olive oil. top with sea salt and freshly ground pepper. bake at 325 degrees for 10-12 minutes until golden brown.[/lt_recipe]
