Not sure what to do with your sourdough discard? Well, why not give these sourdough discard crackers a go? The recipe has been adapted from Margot Dreams of Baking who has the most amazing Instagram feed.
I found myself very close to having a husband who was going to leave me! Dave and I went away for the weekend and I suggested we take the Lotus. As the boot space is at a premium, my vanity bag went behind the seats. We were meeting friends in Swellendam and while they were out for lunch, I decided to unpack. I asked Dave for the car keys and went to go and open the car door. I knew that the remote was not working for the locks, but did not realize that the alarm was not set. So I clicked the button and watched in horror as the lock dropped. And the key does not work the central locking. This I did not know, nor was I aware that the central locking unit was broken.
Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Discard Crackers ♥ #LavenderAndLime Click To Tweet
Dave told me that the only thing was to cut the roof, or leave the car there and get a lift home somehow. I suggested we make an effort to try and open the car and as the locks have a little knob on them, surely we could lift one up. Richard came to assist and had the same idea. He came back with a length of ski rope, tied a slip knot into it and slid it through the gap between the window and the car. Dave had fashioned a piece of steel with a hook. And together they managed to get the rope over the knob and lifted the lock. Needless to say I was most relieved, and not only because the car was open. Once all was said and done, we could at least joke about not letting me near the remote.
Click on the links for conversions and notes.
Sourdough Discard Crackers
- 100 g active sourdough starter
- 30 g flour
- 36 g whole meal flour
- 22.5 mls olive oil
- 7.5 mls Italian herbs
- 1.25 mls flavoured salt
- medium flaked salt for sprinkling
- Place the sourdough starter, flours, oil, herbs and flavoured salt into a stand mixing bowl
- Use a dough hook and mix until a dough forms then shape into a ball
- Leave in the bowl, cover and refrigerate for a minimum of 30 minutes, or a maximum of 24 hours
- Preheat the oven to 180° Celsius
- Tip the dough onto a silpat or baking paper and roll out until 3mm thick
- Cut 5cm rounds, rolling and repeating until all the dough is used up
- Place the cut out dough onto a lined baking tray, lightly brush the tops with water, and sprinkle finely with salt
- Place into the oven and bake for 18 minutes
- Remove the tray from the oven and leave the crackers to cool on the tray
- Store in an airtight container
Inspiration published on Lavender and Lime July 2:
Have you ever locked yourself out of your car? If so, how did you manage to break in?