sourdough surplus

sourdough surplus
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • 100 gr sourdough
  • 2-3 tbsp olive oil
  • salt
  • dill seeds
  • sesame seeds
instead of throwing away what you do not need of your sourdough after a rinfresco, add the above ingredients and rollpin it as thin as you can. Put into ventilated oven at 200° for 10 minutes

your kitchen will be invaded by appetizing scents



I'd like to have an "in-spiring" emotion face here to paste to show what I mean:D

p.s. after many many tentativi I discovered that folding many times the stretched dough as if you were making a "pasta sfoglia" lets the crackers rise in many layers becoming more friabili and light

enjoy
p.p.s brush the rollpinned dough with mixed olive oil and a little water, before you fold it, and fold it not too many times otherwise you will not be able to stretch it (adjourned version 30.6.09)

sourdough surplus

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alt

This recipe was uploaded by madamada

 
 

Method


instead of throwing away what you do not need of your sourdough after a rinfresco, add the above ingredients and rollpin it as thin as you can. Put into ventilated oven at 200° for 10 minutes

your kitchen will be invaded by appetizing scents



I'd like to have an "in-spiring" emotion face here to paste to show what I mean:D

p.s. after many many tentativi I discovered that folding many times the stretched dough as if you were making a "pasta sfoglia" lets the crackers rise in many layers becoming more friabili and light

enjoy
p.p.s brush the rollpinned dough with mixed olive oil and a little water, before you fold it, and fold it not too many times otherwise you will not be able to stretch it (adjourned version 30.6.09)
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