When it’s time to feed your wild-yeast starter, what do you do with the discarded sourdough? By discarded, I’m referring to the cup of starter you’re supposed to pour out before you feed it to reduce the acidic level and keep the organisms alive and kicking. Do you throw the excess sourdough in the trash or wash it down the sink? Does the thought of
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Sourdough KAMUT Crackers
I got the urge to make these Sourdough KAMUT Crackers on Super Bowl Sunday. I started the dough a couple of days earlier and let it ferment in the refrigerator until I was ready to use it. I’ve been baking with KAMUT flour a lot lately because I bought a bunch of it from Montana Flour & Grains. The bag of whole wheat KAMUT
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Sourdough Spelt and Millet Crackers
I’m continuing my quest to use up the flour in my freezer, and find new ways to incorporate sourdough. It gives me an excuse to experiment with new cracker combinations. So far, my experiments have been successful. This time I made Sourdough Spelt and Millet Crackers. I created a spelt levain and paired it with millet, a gluten-free flour. The millet gives the crackers a
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