Sourdough Crispbread – tap into your inner Viking
Servings
Prep Time
12
Crispbreads
20
minutes
Cook Time
Passive Time
8
minutes
1.5
hours
Servings
Prep Time
12
Crispbreads
20
minutes
Cook Time
Passive Time
8
minutes
1.5
hours
Ingredients
1 1/4
cups
warm water
1
cup
active sourdough starter
1
tsp
sea salt
3
cups
whole grain flour
preferably fye or triticale
Instructions
Mix the water and sourdough starter together
Add and incorporate the sea salt
Mix in the four, adding more if necessary and kneed until you get a slightly sticky dough.
Allow to rise for between 1 1/2 to 2 hours.
Flour worksurface, divide into about 12 pieces. Roll out into rounds and using a cookie cutter or glass cut out the center of the round.
Place on silicon baking sheet and prick the round all over with a fork.
Bake in a 450F oven for about 8 minutes until crisp. Remove and cool