I recently generated more than 2 kilograms of natural leavening in a natural leavening starting experiment. I didn’t want it to be wasted and I didn’t even have time to make it complicated. So I found a recipe For crabkers on Little Spoon Farm’s blog which did not foresee the addition of flour or the launch of the dough. The whole flour of this recipe comes from the waste and is full of fermentation flavor. Simply add oil, herbs and salt (the cheese is optional), mix and distribute the batter on a pan lined with parchment paper or a silicone mat. Ten minutes from cooking, cut the lines in the cracker-I used a wheel of curved pasta-then cook another 10-25 minutes depending on the thickness of the Cracker. It is easy and the results are crunchy and so delicious. In one day, I admit to grazing on an entire pan of these crackers rather than lunch.
The fresh grated Roman pecorino gave a taste of umami over the flavor of fermentation, herbs and good quality olive oil.
With the ingredients report indicated below, it is possible to reduce the recipe to the exact quantity of the natural leavening difference waste you have. The details on how to do it are in the recipe notes.
300 g of natural leavening unloading creates almost enough cracker to fill a jar of liter
FAQ Discard Fatdought :: The natural leavening waste waste should have an acidic smell and can also have hints of the smell of acetone (removal of the nail polish). It shouldn’t smell, moldy or have a fuzz-mold that grows on it. The waste can be creamy of consistency or still have a little gluten stress. The clean hoOOCH/liquid gray at the top is fine and can be poured. Lately people have asked if it is sure to eliminate the starting process from the starting process from scratch. In my personal experience, the use of waste that has an acid perfume from day 5 onwards is fine.
Easy Delicious with natural yeast discarded Cracker
These crackers are a simple and delicious way to use the natural leavening waste. They are crunchy and tasty, with fragrant herbs and an attractive hint of Roman Pecorino cheese.
Portions
40-50 Small Cracker or 15-20 large crackers
Ingredients
- 200 grams of natural leavening waste (3/4 appetizer of agitated cup, larger if alarmed)
- 28 grams of oil or non -salted butter (2 tablespoons)
- 0.7 grams of salt if you are using the cheese (1/8 teaspoon) – or – 1.4 grams of salt if you jump the cheese (1/4 teaspoon)
- 5 grams of Roman pecorino or other cheese (1/4 cup, not packaged) a more humid cheese can weigh more at the same volume
- 1 gram of crushed rosemary (1 teaspoon)
- 0.5 grams of Provence herbs (1 teaspoon)
- Further coarse salt to be sprinkled on the batter spread just before cooking
Baker percentages * See the notes on how to use this information
- 100% of natural yeast start
- 14% oil or unbeaten oil or butter
- 2.5% finely grated cheese
- 0.35% salt if you use cheese – or – 0.7% of salt if you jump the cheese
- Dry rosemary 0.5%
- 0.25% of dry herbs of Provence
- Further coarse salt to be sprinkled on the batter spread just before cooking
Instructions
- If you make this recipe with 200 grams of start -up source source source, it adapts to a Half oven canvas, which is generally 13×18 inches. The sheet in the photo gallery is larger (15×21 inches) and shows the recipe reduced up to 300 grams of yeast starters.
- Preheat the oven to 325 ° F and cover a large pan with parchment paper or a silicone mat.
- In a large bowl, add the ingredients and mix carefully. If your natural leavening waste is dried due to the wholemeal flour or another reason, for example the construction of the rigid levano, add a splash of water. The ideal consistency for easy diffusion is a bit often from the spatula. See the photo gallery.
- Download the batter to the center of the pan and distribute it from one edge to another. An offset spatula is a good tool for this.
- Cook for 10 minutes. Keep an eye on the crackers and if you see the surface that I gurgish upwards during this first stadium, dock it with a fork.
- Remove the sheet from the oven and cut the lines in the crackers. I used a pastry roller.
- Bring the sheet back to the oven and continue cooking for 10-25 minutes, depending on the thickness of the crackers. Keep an eye on Doro: rotate the pan and remove the corner pieces before, if necessary. When the crackers approach (colorful golden), they break along the cut lines, upside down and baked in the oven for a few more minutes.
- Leave the crackers to cool completely on a rack and keep in a closed container.
Notes
* Baker percentage It is a way to represent the ingredients of a recipe in relation to the amount of flour in the recipe. The flour is 100%set. In the context of this recipe Cracker, The natural leavening waste is 100% fixed And the other ingredients are in relation to it.
To determine the ingredients, you will multiply the waste amount for the following percentages.
- 100% of natural yeast start
- 14% oil or unbeaten oil or butter
- 2.5% finely grated cheese
- 0.35% salt if you use cheese – or – 0.7% of salt if you jump the cheese
- Dry rosemary 0.5%
- 0.25% of dry herbs of Provence
For example, if you weigh your waste at 300 grams, you will perform the following calculations of the ingredients. You can see for each percentage, I moved the two -digit decimal place to the left, for example 14% become 0.14
300 x 1.00 = 300 g of natural leavening waste
300 x 0.14 = 42 g of non -salted oil or butter
300 x 0.025 = 7.5 g of finely grated cheese
300 x 0.0035 = 1 g of salt – or – 300 x 0.007 = 2.1 g salt if you jump the cheese
300 x 0.005 = 2.25 g of dried rosemary
300 x 0.0025 = 0.75 g of Provence herbs
