Baking Bread in a Pandemic
Eat it, don’t waste it! Make crackers.
It’s the pandemic; you can’t get bread or active dry yeast in the store. As a result, you have been creating a brand new sourdough starter from scratch to make your own bread, and you have all this discard that you throw away.
What a waste! But you have to feed it, and it’s not strong enough to use yet. What to do — What to do!
Wait! I know. Cook with it. It is just flour and water, afterall. If you have been using my method of beginning and feeding your starter, you should have somewhere around 1 1/2 cups of starter that smells tangy and sweet, and has many great bubbles in it.
You are aching to bake bread and can’t, but you can make the next best thing — crackers!!! Why crackers? Because they are easy and quick, you can add whatever flavoring you want, and you will never need to buy crackers again.
Let’s get started.
What You Will Need
1 c. (225 g.) unfed starter discard
1 c. (120 g.) all-purpose flour
1/2 tsp (3 g.)kosher salt
4 Tbsp. (56 g.) of unsalted butter, at room temperature*
2 Tbsp. of your favorite spice (ie: thyme, dill, oregano & basil)
2 Tbsp. (60 g.) olive oil
2 tsp. (10 g.) coarse sea salt
Parchment paper
2-11 x 13 baking sheets, or 3–4 9 x 12 baking…
