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Ten Minutes to Preparing Tasty Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

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Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

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Here are the ingridients that are required to cook a appetizing Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs:

  1. Provide of  200 grams sourdough starter – 100% hydration.
  2. Get of  60g plain flour.
  3. Prepare of  60g wholemeal flour.
  4. Use of  15g rye flour.
  5. Provide of  40g extra virgin olive oil.
  6. Take of  1 tablespoon dried herbs de Provence or any other herbs you like.
  7. Get of  1/2 teaspoon fine sea salt.
  8. Provide of  Flake salt or nigella seeds for topping.

Done with the ingridients? Here are the sequences on preparing Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs:

  1. Place all of the ingredients in a bowl and mix till well combined..
  2. Roll into a smooth ball and wrap in clingfilm before placing in the fridge for at least 30 minutes. The dough can be left in the fridge for up to 1 day..
  3. Preheat the oven to 180ºC (fan) and line 2 baking sheets with baking paper..
  4. Cut the dough in half and wrap the remaining dough in the cling film to avoid it drying out. Cut the dough you are working with in half again..
  5. IF MAKING CRACKERS: Using a rolling pin, roll the dough as thin as possible..
  6. I use a round cookie cutter to cut the crackers into circles but you can make them any shape you like..
  7. IF MAKING BREADSTICKS: Take a walnut size piece of dough and gently roll on a work surface until you get a long breadstick shape about 1 cm thickness..
  8. Carefully place the crackers/breadsticks onto the baking sheets and either lightly brush or spray with water before sprinkling the salt flakes or nigella seeds..
  9. Place in the oven and bake for about 15 mins, or until they are a light brown colour. (Check after 12-13 minutes).
  10. Whilst the first batch is cooking you can start preparing the second batch so they are ready to go in the over as soon as the first batch comes out..
  11. Place on a cooling rack and repeat the process with the remaining crackers/breadsticks..

I tested this recipe with olive oil but found that it tasted more oily than tangy. We most often use a combination of fresh rosemary, sage, oregano, and thyme from the garden – as shown below. Olive oil, for brushing ; Coarse sea salt, for sprinkling on top All of the above crackers are very similar in the crispy, airy, cheesy crunch factor as these sourdough crackers. Sourdough discard crackers are made very simply. Combine a cup of the starter discard with olive oil, and your choice of cheese.

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