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  • Daniel Bohrerdaniel_bohrer@chaos.social
    Oct 18, 2026, 7:16 PM

    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

    The dough has been flattened very thin with a rolling pin on a sheet of parchment and a baking sheet, and divided into small rectangles. The brown caraway seeds are poking through.
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  • Daniel Bohrerdaniel_bohrer@chaos.social
    Oct 18, 2026, 7:48 PM

    Result: yep, these are cracking. But salt content is lacking… might need some dip.

    Recipe: mix 85g old rye #sourdough starter, 100g rye flour (type 1150), 100g wholegrain spelt, 160g water, 8g salt, 25g olive oil, let rest for 22 hours at room temperature, notice that it's way too sticky, add about 100g of spelt and 4g of salt and some caraway seeds, knead well, flatten very thin onto parchment paper, cut into small pieces, bake ~12 minutes at 200°C, eat some while letting cool off.
    #homeBaking

    two sheets of parchment paper covered with small, brown, rectangular, slightly floury bread crackers cooling off on the kitchen counter, dark brown caraway seeds poking through on the top
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