It's a Snap (Sourdough Rabbit Hole Recipe #2)

Crackers are a great and easy way to use the sourdough discard if you are like me and do not like to throw things away. I have tried two recipes and I much prefer the one with the olive oil as they are super easy to roll out. The crackers though go from perfect to burned in about 2 seconds so you have to keep a close eye on them. The couple is keeping an eye on the crackers.

I roll them on silicone mats and cut them with a pizza cutter into squares. You also should poke each square with a fork so they don't puff up. My recommendation is adding more herbs than noted in the recipe and a little more salt.

Olive Oil Recipe - the one I recommend. This one does not have you cut them in squares, but I still like to do that. You can experiment with flavored oils and different spices and herbs, but I have had the most luck with the Herbs de Provence

https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html

Butter Recipe - these are harder to mix and roll out and I don't find the taste to be any better with the butter.

https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe

Comments

Sizzlers (Mom M and Papa Recipe #3 )

I am absolutely positive that these will not taste exactly the same even though I am using the recipe written out in my grandmother's hand. They will not taste the same because my Papa did not get the little sizzler steaks from the Publix butcher where he worked after my grandparent's retired to Florida. They will not taste the same because I am not making them on my grandparent's little gas grill. They will not taste the same because I never found out what "lemon juice (?)" means. They will not taste the same because my grandmother did not make them and my grandfather did not grill them. They will not taste the same because I can only hear in my mind, my grandmother saying "Well, these turned out pretty good". And mostly they will not taste the same because I am not eating them at the table with my "Mom and Papa". But I will have the memories. ...

Don't Waffle about your favorite recipe (Down a Sourdough Rabbit Hole #3)

I tried two different waffle recipes, One was using an overnight sponge and one was mixed 1/2 hour before making. The 1st time I made the overnight sponge recipe, I thought thye were really good but the the next few times, they were ok. I saw this quicker recipe without the overnight wait and gave it a try. I think I like the quicker version better. They seem to hold up better if sharing them and if eating over the next few days. This may already be a known idea, but reheating the waffles using the waffle iron the next day makes them turn out like you just made them. I also experimented with some whipped butters. I made a maple with maple syrup, a raspberry with raspberry jam and a lemon with a bit of lemon juice and zest. The raspberry was the biggest hit. Here are the two recipes I tried: Overnight Sponge Waffles And here is the 30 minute version 30 Minute Waffles My opinion is that the overnight ones seems a bit lighter, but the 30 minute ones were tastier and easier....

The Tale of Two Ciabattas (British Baking Show - Bake #3)

The simple Paul Hollywood Ciabatta Recipe . How simple is it? The ingredients are few and the technique seems simple but there is also a bit of practice makes perfect needed here. So far I have made two tries at it. The flavor was good in both but I made a crucial error on the 1st try so it was a bit dense. I should have paid attention tot the kind of yeast - Instant Yeast means Fast Acting Yeast and I just breezed right past that distinction the 1st time. I have some pics of both tries below. They both mixed up very well and formed a lovely dough ball. Gluten is really amazing to watch form. Try 1 Try 2 Try 2 The problem was in the rise - see difference in size of dough before and after proofing Try 1 Before Try 1 After Try 2 Before Try 2 After The shaping of the dough is a little ...

My Grandmother's Recipe Box

Search This Blog