These sourdough crackers are made with the discard from after feeding your starter for bread.
I knew at the start of the pandemic that it would probably touch each and every one of us. First my closest friend whom I consider a sister, got it. She was very sick but managed to self isolate and recover at home. Thankfully for her, her husband could sleep in the spare room. And she had all she needed in their bedroom. Another close friend became ill but sadly his heart could not cope with the virus and he passed away. There was a high probability that he became infected while visiting a specialist. Then ten days later I was doing my shopping when an announcement was made that the store was closing. They had to do a deep clean due to a positive case being identified amongst their staff. A day after that, a childhood friend got sick.
She works in a pharmacy and her risk of exposure was therefore quite high. I decided there and then that I was not going to risk seeing my dermatologist. The receptionist was very understanding. Even while she was reassuring me that they do not let sick people in to the rooms. But you do not have to be displaying symptoms to be ill. And I thought that seeing as I had seen him less than a year ago I could push the appointment to further on in the year. I am now going in September by which time the virus will have peaked here. And hopefully by then an antibody test will be readily available for some extra peace of mind. Have you continued with your medical appointments during the pandemic?
Click on the links for conversions and notes.
- 60 g flour
- 28 g salted butter, cubed
- 0.625 mls smoked paprika
- 30 g sourdough starter
- 115 g cheddar cheese, grated
- 10 g Parmesan cheese, grated
- 5 sprigs thyme, leaves picked
- 10 mls cold water
- Place the flour, butter and paprika into a stand mixer bowl
- Use the paddle attachment and beat until a crumb forms
- Add the starter, cheese and thyme and beat while slowly adding the water
- As soon as a dough forms, tip out onto cling film
- Shape into a disc, cover and place into the fridge for 30 minutes
- Remove the dough from the fridge and roll out to 3mm thick
- Cut into 5cm rounds and place onto a lined baking tray
- Dock each cracker with a fork then place back into the fridge
- Preheat the oven to 165°
- Place the baking tray into the oven and bake for 15 minutes
- Lower the temperature to 130° Celsius and bake for a further 15 minutes
- Remove from the oven and leave the crackers to cool on the tray
- Store in an airtight container to keep fresh
Inspiration published on Lavender and Lime August 24:
To a life well lived in 2020!