I enjoyed reading this so much! You certainly have a way with words, it pulls me right into your kitchen as I read. I can’t wait to whip all this up and will be watching for my oven to swell with pride too :)
"golden sheets of something akin to weathered papyrus...."
I don't know whether to pick up a mixing bowl or a pen. I have been on the hunt for a cracker recipe and something good to read; thank you on both counts!
First, these crackers are delicious and I make them all the time now. Thanks for the recipe!
Second, I'm curious about traveling with your sourdough starter - I'm about to go on a trip and I'm trying to figure out the logistics of bringing mine on the plane. Do you (or anyone else who sees this) have any advice?
Made this with a poolish with little instant yeast, left fermenting some hours (around 6) as I did not have sourdough, used multigrain flour. The cracker was amazing, so the roasted carrots and feta.
This is the kind of solid recipes I love to make for real.
Well, in fact all Martin's (and King Arthur's) are real recipes. Thank you.
I have been waiting for this exact writing -- about making starter crackers -- for months, actually years. I am the experimental cracker-maker who needed someone to actually take the time to analyze their process so I can finally make more consistent crackers... though I haven eaten and enjoyed all of my experimental crackers down to the spoonful(s( of loose seeds at the bottom of the can. Thank you!
So I took the crackers out of the oven about 4-5 min in and then scored them with a pizza cutter before putting them back in to finish--that worked really well for me to cut them into squares.
I enjoyed reading this so much! You certainly have a way with words, it pulls me right into your kitchen as I read. I can’t wait to whip all this up and will be watching for my oven to swell with pride too :)
Thanks for sharing!
"golden sheets of something akin to weathered papyrus...."
I don't know whether to pick up a mixing bowl or a pen. I have been on the hunt for a cracker recipe and something good to read; thank you on both counts!
First, these crackers are delicious and I make them all the time now. Thanks for the recipe!
Second, I'm curious about traveling with your sourdough starter - I'm about to go on a trip and I'm trying to figure out the logistics of bringing mine on the plane. Do you (or anyone else who sees this) have any advice?
Made this with a poolish with little instant yeast, left fermenting some hours (around 6) as I did not have sourdough, used multigrain flour. The cracker was amazing, so the roasted carrots and feta.
This is the kind of solid recipes I love to make for real.
Well, in fact all Martin's (and King Arthur's) are real recipes. Thank you.
Making these for thanksgiving with whipped feta to go with carrot soup.
Martin, these were truly delicious. Now I'm only sad I didn't quadruple the recipe! Thank you!
Martin, these are amazing! I have tried so many sourdough discard crackers. This is by far the best & the easiest. Thank you!
I just baked a double batch as recommended. They turned out great! Thanks for the recipe!
I'm always on the look out for new cracker recipes, and I can't wait to try these. Thankfully my starter is often in a state of over ripeness !
I have been waiting for this exact writing -- about making starter crackers -- for months, actually years. I am the experimental cracker-maker who needed someone to actually take the time to analyze their process so I can finally make more consistent crackers... though I haven eaten and enjoyed all of my experimental crackers down to the spoonful(s( of loose seeds at the bottom of the can. Thank you!
So I took the crackers out of the oven about 4-5 min in and then scored them with a pizza cutter before putting them back in to finish--that worked really well for me to cut them into squares.
Made yesterday. When my son tasted this morning, he said “Wow, oh my gosh. They’re so good.”