Addictive Sourdough discard Cheddar Cheese Crackers скачать в хорошем качестве

Addictive Sourdough discard Cheddar Cheese Crackers

Our goal is to show you how in even the smallest of space, you can make bold meals, and enjoy mindful living in all of the things you do every day. Enjoy these as a snack, or with your favorite cheese spreads or with jam, jelly, or on your charcuterie board. Stiff Sourdough - Either start with your already mature stiff starter or convert your liquid starter by mixing 60 grams of it with 120 grams AP flour and 60 grams of water. Knead it to incorporate all ingredients and let rise for 8-12 hours. You'll know it's mature when it doubles in size and has a stiff dome at the top filled with air bubbles all around it. A stiff starter will hold for a few hours in a cool room. When I refresh my stiff starter at night, I can extend it for an extra 4-6hours as I drop my home temp to 65F (18C). Crackers: 230 grams bread or all-purpose flour 230 grams stiff sourdough starter 230 grams aged cheddar cheese (or any strong hard cheese) 100 grams room temperature butter 95 grams warm water 6 grams salt 1 tsp cayenne or paprika - omit if you don't like or add a bit more 1/8 tsp Nigella seed (do not add more or your crackers will taste over baked), or 2 TBSP of fresh herbs such as sage, thyme, marjoram, rosemary, or a mixture of these herbs. Mix with a dough hook until all ingredients are incorporated, place it in a container or seal proof bag to rest in the refrigerator for at least 30 minutes; maximum 3 days. Dust your counter with a bit of flour and roll to 1/8 inch thick (.30 cm), place on parchment paper. Add cracked black pepper if desired and cut into 1-inch (2.5 cm) strips. Transfer to baking sheet and bake for 30 minutes at 350F (190C) rotating at the 15-minute mark. Let rest on a wire rack for 5 minutes before storing. #HerbyHouse #cooking #cookingathome #crackers #sourdoughdiscard #sourdoughrecipe #cookwithme #bakingrecipe