Leftover sourdough is transformed into these elegant crackers with coriander and fennel seeds rye flour and sparkling wine.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food to Live | 2023-07-30 20:00:21 |  56,454 Views |
The Only Rye Bread Recipe You'll Ever Need
Serious Eats /Tim Chin
Crackers are the go-to option for many bakers looking to use up leftover sourdough starter. At its simplest the process is a snap: mix together some starter flour and salt until you get a rough dough; roll it out bake it and you’ve got yourself a set of usable crackers. You don’t have to worry about kneading rising or any of the countless pitfalls of sourdough baking. Sourdough crackers should be forgiving and don’t require much thought.
These crackers are inspired by the crackers I used to make at BISq under Alex Saenz. Back then I would save all the little unusable broken cracker scraps from each batch and store them in a deli container; later in the evening when I got hungry I would go all out with a spoon. While that recipe doesn’t call for sourdough starter (it’s still great without it) the bones of my recipe are similar. Rye flour serves as a base for nutty earthy flavors. Sparkling white wine like Champagne or Cava adds both sweetness and a fruity kick to the crackers that plays well with the funky tartness of the starter (if you don’t have the wine sparkling cider would work). Cracked coriander enhances the citrus and sweet notes while the subtle licorice flavor of fennel seeds sneaks up on you with every bite.
