We typically buy our local bakery’s sourdough bread from our Coop once or twice a week. You really can’t get better than their sourdough – slathered with butter. Since we aren’t even going into our Coop (they shop for you AND put them in your vehicle for you) we aren’t getting our usual fix. They’ve also been out of it every time I order.
That’s when I decided to start to try my own sour dough.
From what I’ve been reading, I’m not the only one that is starting sour dough. You have to feed it twice a day at one point so it’s a good thing to do when you’re home all day.
My last week has been feeding the sourdough. I couldn’t sleep the other night wondering where I was going to actually buy all of the flour that I will need to maintain this starter. It takes a lot of flour. A lot. I like to bake so I have a lot of flour on hand, but this takes it to another level.
It’s rarely a good idea to order things in the middle of the night. I really should know better. Put the cell phone down and sleep on it. You may be a little clearer in morning. Don’t panic when you can’t find organic flour in your whole town, on amazon or any other food website, which is exactly what I did. Panic. When I couldn’t find any. And then panicked again when I did find some from a nice little mill in Pennsylvania. How much do you order? How long will this crap last? How long will the flour last? I wonder how much I can shove in my extra refrigerator? I wonder how much sour dough starter I can give away? The people I give it away to will need flour. I should probably have some on hand to give them. This is what was racing through my mind. And then I ordered an obscenely large amount of flour. I didn’t realize how obscene it was until I told my husband and actually said it out loud. He just gave me a blank stare. No judgement. well maybe a little. And then he asked, “When did you order it?” Yeah yeah.
No more midnight orders. At least until after I get my bulk order.
Stay safe. Start some starter. All you have to do is put 1 cup of flour in a bowl and mix it with 1 cup purified water. Mix it and cover it. Once a day take out half of it and add in another cup of water and another cup of flour and mix well. Do this for about a week. I have read recipes where you can use half the amount of each but not sure. You “discard” the one half that you don’t keep. Some people throw it away but I’ve been making these crackers.
The first time I made them I used fresh thyme which was the winner I think. My kids like the plain sea salt ones. Play around with it and see what your favorite is.
- 1 cup sourdough discard or starter
- 1 cup organic unbleached flour
- 3/4 tsp celtic sea salt
- 1/4 cup softened butter
- 1 T fresh herbs (or skip)
- olive oil
- Maldon salt (or flaky salt)
- Mix all of the ingredients but the oil and the Maldon salt.
- Knead the dough together and let rest for about half an hour.
- Roll out thinly on a silpat (1/16" inch) and cut in desired shapes.
- Brush lightly with olive oil and sprinkle with salt.
- Bake for 25 minutes in a preheated 350 oven until crispy.