simple.
Use it up
Savvy ways to use up all kinds of ingredients, from linseeds to excess sourdough starter, left over from recipes in this issue
BY JESS MEYER, ACTING DEPUTY FOOD EDITOR
Sourdough starter
If you’re making this month’s Technical Bake linseed baguettes, you’ll find yourself with sourdough starter discard. Store it in the fridge, then fry in oil or butter like a chewy crumpet. Or use it to add flavour to conventional yeasted doughs or other baked goods.
The trick is to reduce the flour and liquid in the base recipe accordingly. For example, if your starter has equal parts flour and water, for every 100g starter you add to the recipe, reduce the flour and liquid by 50g each. Or try these recipes...
• SUPERIOR CRACKER GAME To a large bowl, add 120g sourdough starter, 50g wholemeal flour, ¼ tsp salt, 30g softened unsalted butter and 1 tbsp dried herbs (rosemary, thyme, oregano...). Mix to form a smooth dough, then wrap and chill for 1 hour. Roll out between sheets of baking paper until it’s as thin as possible (1-2mm is good). Peel away one sheet of paper, then invert and transfer to a baking sheet. Peel off the top layer of baking paper, brush with olive oil and sprinkle with more salt flakes. Bake at 160°C fan/ gas 4 for 20-25 minutes until crisp and golden at the edges. Cool, then break into large pieces and serve with cheese, charcuterie or dips.