Wondering what to do with your discarded sourdough starter? Why, crunchy, delicious, salty, herbaceous, lavosh crackers of course!
They make a delicious savoury or sweet snack and require only a few ingredients - your discarded sourdough starter, mixed with a bit more flour (you can use all-purpose, whole wheat, or rye), some olive oil, salt and dried herbs.
That’s it. Super simple.
- 200 grams (about 1 cup) mature sourdough starter (100% hydration)
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 2 tablespoons (12g) rye flour*
- 3 tablespoons (32g) extra virgin olive oil
- 1 tablespoon dried herbs de Provence
- 1/2 teaspoon fine sea salt
- Salt, for topping
- In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
- Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 180C. Line two baking sheets with parchment or silicone baking mats.
- Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
- Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers.
- Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
- Spritz or brush lightly with water; sprinkle with flake salt.
- Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
- Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
- Lavosh will keep in an airtight container at room temperature for up to one week.