Here is a quick little recipe to try when you have sourdough starter that needs to be refreshed and yet you don't have a lot of time to make bread (or maybe you don't really need to make bread, which was my case yesterday).
The first time I made this recipe they were eaten up so fast I was unable to get pictures taken of the final product. So, this time I made sure to get a picture taken before the kids were able to get their hands on them.
By the way, if you want to know more about the advantages of eating sourdough, and even how people with celiac can digest sourdough products, here are a couple of resources for you to read through:
Top 10 Reasons To East Real Soughdough Bread - Even If You're Gluten Intolerant
Sourdough Bread Has Most Benefits, Prof Finds
Now onto the recipe:
Here is the list of ingredients:
- 2 cups sourdough starter
- 1/2 cup melted butter, cooled
- 1/2 teaspoon salt
- 2 cups whole wheat flour
- olive oil for brushing onto of the chips
- flaked salt for sprinkling on the chips (optional)
Mix together all of the above ingredients.
Coat with extra flour.
Let sit, covered, for at least 6 hours (I usually let mine sit between 8 and 12).
Separate out the dough into 4 pieces.
With each piece, roll out on parchment and then coat with olive oil...
...then sprinkle with salt flakes and cut into desired sized squares.
Repeat with the remaining 3 pieces of dough.
Bake each at 350 degrees Fahrenheit for 15 to 20 minutes, making sure to check them often as they brown up rather fast.