I have improved my recipe of sourdough discard biscuit, making it lighter and more crispy.
1 part sourdough discard
2/3 part olive oil
pinch of salt
seeds like sesame, flax, caraway etc
enough wholemeal Spelt/Buckwheat etc flours to knead to a not very sticky dough
Roll dough between baking/silicone papers until very thin, use pizza cutter to cut into biscuits size. Rest for a few hours to rise the dough slightly and for seeds to have time to soak to deactivate Phytic acid. Bake at 170˚C until dry, around 30 minutes, if very thin.
For quick garlic pizza:
Pour sourdough discard on baking sheet, spread to even thickness, spread gently mixture of garlic blended with olive oil, salt and miso. Bake at 200˚C until golden, around 15 minutes.
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