The headline is a bit misleading. You can’t control your sourdough starter or your leaven. At least not completely.
But you can manipulate it, and that’s what I’m going to talk about in this post.
Thyme sourdough bread
There are three herbs that I can not do without.
Basil, rosemary, and thyme. I always make sure to have a surplus of all of them.
I can’t say which one I love most, but if I had to choose one, it would be thyme.
Why? Because it’s so versatile.
Seed crackers
Crackers
I have had issues with my starter lately (yes, that’s one reason why there haven’t been any new recipes here lately). Most of the time, it’s enough to discard most of it and feed the rest. But not this time. I had to repeat the discard and feeding process a couple of times before it was suitable for baking again.
That left me with plenty of discarded starter.
I didn’t want to waste it, so I started to make crackers, potato pancakes, popovers, and lots of other yummy things. It is amazing how much you can do with something that many pour out into the sink. There is so much taste in that discard, it feels almost criminal to waste it.
This time, I also made something I haven’t tried before.
