I have too much #sourdough starter – I feed it weekly, but the bread from one baking usually lasts two to three weeks (partly frozen) at my consumption level. So let's see if I can make rye/spelt wholegrain crackers with caraway seeds from the leftovers.

I already fell into the trap of letting the dough rise for almost a day at rpom temperature while I was procrastinating, so it was very sticky, and I had to mix more flour & salt in, so I have now almost double of what I planned… 😬

#homeBaking