Sourdough crackers

Category: Bakery products
Sourdough crackers

Ingredients

Sourdough from the refrigerator Glass
Lean oil 1/3 cup
Flour any white spelled 1 1/3 cups
Honey 1 tablespoon
Salt 1 teaspoon
Sumsum flax seeds 3 tablespoons

Cooking method

  • Knead a smooth, manageable dough. Add water if necessary. It shouldn't be tough or sticky. Leave for an hour. It shouldn't go up, just see a slight increase in volume. Roll thinly into rectangles and bake for 10 15 minutes at 180 degrees. I baked the first batch for 170, they baked for about 20 minutes and it turned out not crispy. These are not burnt in life, they are lighter and very tasty. Recipe from the Israeli sourdough baking community on Facebook. I still poured a spoonful of dry garlic and took unrefined sunflower oil. At 12 at night, my husband ran to the kitchen for smells. Here is the first batch
  • Sourdough crackers


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