From Sandor Katz's "Wild Fermentation", shared by Claire Altizer
- 1 cup leftover cooked rice
- 1/2 cup sourdough starter
- 1/2 cup water
- 2 Tbsp vegetable oil
- 2 Tbsp sesame oil
- 1 cup whole wheat pastry flour
- 1 Tbsp salt
- 4 cloves garlic, crushed and finely chopped
- 1 cup rice flour
- 3 Tbsp sesame seeds
- Mix leftover rice, starter, water, oils, and whole wheat flour into a thick batter.
- Ferment the batter for 8-12 hours.
- Once the batter is active, add the salt, garlic, and rice flour
- Knead into a cohesive dough, adding a little more flour if the dough seems sticky.
- Ferment the dough for 8-12 hours.
- Preheat the oven to 325ºF. Brush a cookie sheet with oil.
- On a floured surface, roll out out baseball-sized balls of dough one at a time, getting each as thin as you can roll it. Cut into individual crackers (small squares/rectangles) and place on the cookie sheet. Prick crackers with a fork to increase surface area and help crisp during baking. Brush crackers with oil, then sprinkle sesame seeds on the surface.
- Bake 20-25 minutes, until dry and crispy.
- Katz, Sandor. Wild Fermentation: a Do-It-Yourself Guide to Cultural Manipulation. Microcosm Publishing, 2017.
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this dough is way too sticky to roll out then transfer. Ended up grabbing small balls of it with a fork then flattening them with the tines.
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need to figure out a more consistent mass-based measurement for this recipe.
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much better results when using convection at 325°F.