Re-imagining Basic Recipes pt 2

[a_boleyn]

I like recipes that you can modify for different dishes or presentations like the basic pasta dough recipe below. It's based on the proportions used in the spinach pasta I made a while back.

A 10 oz batch of pasta coloured with 1/8 and 1/3 cup of beet puree, respectively. The colour isn't dramatically different but I'm hoping the cooked pasta on

Comments

[a_boleyn]

I'm not sure how many changes I made to the original sourdough recipe so here is the original link and my version.

http://www.breadexperience.com/sourdough-semolina-fennel-seed-crackers/

Sourdough Semolina & Fennel Seed Crackers
Adapted from: Kitchen Stewardship’s Sourdough Thin Wheat Crackers

1 cup discarded or fed sourdough starter
1/4 cup olive oil (or room temp butter)
1 cup semolina flour (or whole wheat flour)
1/2 teaspoon salt

Extra olive oil to brush on dough
Fennel Seeds, or sesame seeds or Parmesan cheese/cracked pepper or chili powder

In a medium bowl, combine the sourdough starter and olive oil.

Add about 1/4 cup flour and the salt and mix thoroughly. Add the rest of the flour, 1/4 cup at a time. Depending on the hydration of your sourdough starter, you might use all of the flour or you might have some left over. Just add as much as necessary to make a stiff and workable dough.

Cover the dough with plastic wrap or a lid to keep it from drying out and let it rest at room temperature for 3 to 7 hours.(You can also place it in the refrigerator overnight to develop the flavor. Remove the dough from the refrigerator and let it warm up a little bit before rolling.)

Divide the dough into 2 or 3 pieces and place each ball on a greased or floured piece of parchment paper, or a nonstick baking mat.

Roll the dough out very thinly. Brush it with olive oil, using a pastry brush or your fingers, and sprinkle it with fennel seeds. Press down lightly on the fennel seeds to help them stay on.

Cut the dough into squares or diamonds using a pizza cutter.

Bake the crackers in a preheated 350 degrees F. oven for 10 to 15 minutes until just golden brown. Bake them in batches, rotating the baking sheets if you are baking two at a time. If you want crispy crackers, let the crackers cool down completely in the oven. If you want to do this in an electric oven, leave the door slightly open so the crackers don’t keep baking while the oven is cooling down.

Transfer the crackers to a wire rack. They will shrink some in the oven and come apart on their own so it’s easy to separate them.

[theoddbirdrant]

Great, thanks!