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Sourdough Crackers

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If you’ve made Richard Bertinet’s sourdough ferment, then you’ll find you have a little left over and you’re probably thinking, ‘what do I do with this?!’. Luckily for you, Richard showed us how to use the leftover ferment to make these incredible crackers that’ll have you running to the store for extra cheese!

1

Place the ferment in a bowl and mix in enough flour to make a dough stiff enough to roll into a log. Cut into 8 pieces.

2

Coat the pieces generously in flour and roll into thin circles with a rolling pin. Sprinkle the circles with a little sea salt and gently roll the salt into the crackers with the rolling pin. Use a 2-3cm cutter to remove the centre of the crackers.

3

Your wood-fired oven needs to be at around 210°C with a little flame presence before you can carefully transfer the crackers to a floured peel and slide onto the deck of the oven.

4

Bake the crackers for around 2 minutes or until just starting to colour on the edges.

Serves
4-8
Oven Temp.
210°C
Ingredients
  • 200g Leftover Sourdough Ferment
  • Sea Salt Flakes
  • Flour
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