As this pandemic time put me to stay at home, I launched myself into a more advanced bread journey and that means that I keep my starter at room temperature. Well, actually my starter stays on top of my wifi router because there I have constantly between 25-30ºC. I hope that the internet provider will not change soon the wifi router type otherwise I'll need to improvise another "home place" for my precious Maya sourdough :) . When keeping the sourdough out of the fridge you need to feed it. And mine is such a gourmand ! At the wifi router temperature it eats 3 times a day in proportions like 1:4:4. You can imagine then that every week I gather a lot of discarded sourdough starter that pushes me to bake something with it. I search for different recipes on the web, I adapt them and go to the kitchen to make them. This time, the source of inspiration was a recipe that I found on a brand that I love, although I never had the chance to have in my hand one of their famous flours.
As always, I bring to any recipe my personal touch, and my contribution for it was the rye sourdough starter and the black sesame seeds. These 2 come with a specific flavor.
I baked these crackers during the day when my kids were at school. When home, their eyes jumped straight on them. You can imagine that I lost the battle of convincing them to eat before crunching. But in the end, this is healthy homemade food, so why not.
When I saw the recipe I was thinking that it will take me some time to do it, but actually it was much quicker than expected.
This is how, I am pretty sure that now I have a new recipe on my regular baking wish list of my kids.
Ready for a crunch session? Have a look on the recipe bellow.
Ingredients:
- 500g discarded rye sourdough starter (straight from the fridge)
- 225g bread flour
- 6g tablespoon of salt + kosher salt for decoration
- 125g butter (melted)
- 15g black sesame seeds
- olive oil for brushing
Directions:
- Mix the starter, flour, salt, butter and sesame seeds and form a ball of dough.
- Divide the dough in 3 and form little balls.
- Place the balls of dough in an airtight container and put it in the fridge for minimum 30 minutes until it hardens. You can use plastic wraps but I prefer not to create useless garbage.
- When ready to bake, preheat the oven at 180ºC.
- Take the first ball of dough out of the fridge and stretch it with a rolling pin until it gets around 3mm width. Use flour to avoid the dough to stick to your hands, board or rolling pin.
- Cut the dough with a pizza/pastry knife forming long sticks of approximately 15cm length and 1 cm width.
- Transfer the dough sticks on a baking tray on which you lay down a silicone mat. If you use disposable parchment paper you may want to stretch the dough straight on the parchment paper and cut it there. Then, you lift the parchment paper and place it on an oven tray. But I prefer using my reusable silicone mats over disposable parchment paper because it reduces my waste.
- Brush olive oil on top of the sticks and sprinkle kosher salt over.
- Bake for 20 minutes until the sticks get a light brown color.
- Let them cool and they are ready to serve.
You can keep them at room temperature in a closed box up to a week.
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