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Sesame rice sourdough crackers

From Sandor Katz’s “Wild Fermentation”, shared by Claire Altizer

Ingredients

• 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

Directions

1. Mix leftover rice, starter, water, oils, and whole wheat flour into a thick batter.
2. Ferment the batter for 8-12 hours.
3. Once the batter is active, add the salt, garlic, and rice flour
4. Knead into a cohesive dough, adding a little more flour if the dough seems sticky.
5. Ferment the dough for 8-12 hours.
6. Preheat the oven to 325ºF. Brush a cookie sheet with oil.
7. 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.
8. Bake 20-25 minutes, until dry and crispy.

Reference

• Katz, Sandor. Wild Fermentation: a Do-It-Yourself Guide to Cultural Manipulation. Microcosm Publishing, 2017.

Notes

20200921

• 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.

• need to figure out a more consistent mass-based measurement for this recipe.
• much better results when using convection at 325°F.