This robust gluten-free starter combines white rice flour for its mild flavor and bouncy texture, which adapts well to many gluten-free bread recipes, and teff flour, which brings an earthy, almost wheat-like flavor to doughs, and a high protein content that helps build structure in bread. It needs a full week of feeding to become active before it will properly leaven bread.
This recipe by game-changing baker Bryan Ford, author of New World Sourdough, uses sourdough starter discard, the delicious and versatile byproduct of making sourdough bread. It gives these cheesy, chimichurri-laced biscuits a tangy flavor. Trimming the edges of the rolled biscuits gives them a higher rise and an even square shape, but you can bake with folded edges for a rustic look.
This sourdough bread recipe is ideal for beginners and expert bakers alike. First, always start with a happy starter that has been fed at regular, successive intervals before you start to bake. The day before you plan to bake, feed your starter twice for the best results—once in the morning, and again in the evening, about 8 to 10 hours before you’ll start the recipe. This dough is based on a levain—basically just sourdough starter that’s been bulked up with a bit of extra flour and water. Let the levain rise for a couple hours, then stir in more water and the remaining flour to form the dough. A few more simple steps and your dough will be ready for the oven: Work in a bit more water and salt, fold it occasionally as it rises, shape it into a boule and give it a final rise and slash the dough before baking. The toughest part? Waiting for your bread to cool before slathering it with salted butter. Read More: 15 Bread Baking Tools Every Home Baker Needs
Conventional wisdom has it that every time you feed your sourdough starter, you discard some of that starter. But if you save it instead, you’ll soon have enough for these crunchy crackers (you can keep sourdough starter discard in the fridge for up to five days). Even without toppings, these easy-to-make snacks boast plenty of flavor, thanks to the combination of starter and fine-ground cornmeal.Be sure to roll the cracker dough to the thinness specified, since that will help the crackers turn crisp when baked. To scale down the recipe, simply reduce all the amounts by half to form a single brick of dough rather than two.