20121009
Sourdough Flax Crackers
I've been on a quest to create and then eat the most sour of fermentations. This week I used our rye sourdough starter combined it with soaked flax seeds, chipotle, lemons and salt to produce a tasty sour cracker. The mix was placed in the dehydrator at 110F overnight. It now needs a dip to compliment it.
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3 comments:
I'm thinking a puree of garlic, white beans, and tahini would do the trick...
Sounds like a nice dip. I made a yogurt, garlic, cilantro and chive mix today that was okay. I'm going to season it up a bit more and see if it gets better.
I've been trying to make some kind of rye sourdough cracker, but they all end up hard as rocks- did the flax seeds lighten it up.? Sounds good!
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