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Practical Way to Preparing 5-Star Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

Hoping to dine Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs a top restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with clear instructions on producing a Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs like a famous chef made.

Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

We hope you got benefit from reading it, now let's go back to sourdough crackers or breadsticks with extra virgin olive oil & herbs recipe. To cook sourdough crackers or breadsticks with extra virgin olive oil & herbs you need 8 ingredients and 11 steps. Here is how you do that.

To prepare an unforgettable Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs, here are the ingridients required:

  1. Use of  200 grams sourdough starter – 100% hydration.
  2. You need of  60g plain flour.
  3. Provide of  60g wholemeal flour.
  4. Take of  15g rye flour.
  5. Provide of  40g extra virgin olive oil.
  6. Take of  1 tablespoon dried herbs de Provence or any other herbs you like.
  7. Use of  1/2 teaspoon fine sea salt.
  8. Provide of  Flake salt or nigella seeds for topping.

After readying the ingridients, now you are good to make your appetizing Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs by following the instructions below:

  1. Place all of the ingredients in a bowl and mix till well combined..
  2. Roll into a smooth ball and wrap in clingfilm before placing in the fridge for at least 30 minutes. The dough can be left in the fridge for up to 1 day..
  3. Preheat the oven to 180ºC (fan) and line 2 baking sheets with baking paper..
  4. Cut the dough in half and wrap the remaining dough in the cling film to avoid it drying out. Cut the dough you are working with in half again..
  5. IF MAKING CRACKERS: Using a rolling pin, roll the dough as thin as possible..
  6. I use a round cookie cutter to cut the crackers into circles but you can make them any shape you like..
  7. IF MAKING BREADSTICKS: Take a walnut size piece of dough and gently roll on a work surface until you get a long breadstick shape about 1 cm thickness..
  8. Carefully place the crackers/breadsticks onto the baking sheets and either lightly brush or spray with water before sprinkling the salt flakes or nigella seeds..
  9. Place in the oven and bake for about 15 mins, or until they are a light brown colour. (Check after 12-13 minutes).
  10. Whilst the first batch is cooking you can start preparing the second batch so they are ready to go in the over as soon as the first batch comes out..
  11. Place on a cooling rack and repeat the process with the remaining crackers/breadsticks..

I tested this recipe with olive oil but found that it tasted more oily than tangy. We most often use a combination of fresh rosemary, sage, oregano, and thyme from the garden - as shown below. Olive oil, for brushing ; Coarse sea salt, for sprinkling on top All of the above crackers are very similar in the crispy, airy, cheesy crunch factor as these sourdough crackers. Sourdough discard crackers are made very simply. Combine a cup of the starter discard with olive oil, and your choice of cheese.

Recipe : Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

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