Sourdough Crackers *

1 cup (227 grams) sourdough starter, unfed discard

1 cup (113 grams) whole wheat flour

1/2 tsp flaky sea salt

4 Tbsp butter, room temperature

2 Tbsp dried herbs of your choice (ex rosemary, crushed red pepper, black pepper, etc.)

oil, for brushing

coarse salt for sprinkling

Mix sourdough, flour, salt, butter, and herbs to make a smooth (not sticky) cohesive dough.  Divide the dough in half, and shape each half into a small rectangular slab.  Cover with plastic wrap and refrigerate for 30 minutes or until the dough is firm.  Preheat oven to 350.  Working with one piece of dough at a time, place dough onto a lightly floured piece of parchment paper and roll it to about 1 1/16 inch thick.  Transfer dough and paper onto a baking sheet.  Trim dough to fit on baking sheet and place those scraps with other set of dough.  Lightly brush with oil and sprinkle with salt. Cut dough into 1 1/4 inch squares.  Prick each cracker a couple times with a fork.  Repeat with remaining dough.  Bake crackers 20-25 minutes, until they're starting to brown around the edges.  Midway through turn sheets to ensure even browning. When fully browned, remove crackers from oven and place pans on rack to cool.  Store crackers in airtight container.

Sourdough Whole Wheat Crackers *

 8 oz sourdough discard

4 oz warm water

5 oz all purpose flour

3/4 oz honey

1 oz butter, melted

2 tsp salt

1 Tbsp crushed red pepper flakes

5 oz whole wheat flour

1 egg white, whisked until foamy

Sesame seeds for topping

In bowl of stand mixer, combine sourdough discard, water and all purpose flour.  Mix to form a thick batter.  Cover the bowl and set aside for 30-60 minutes.  Add honey, butter, salt, red pepper flakes, and whole wheat flour.  If using a stand mixer, switch to the dough hook.  Knead the dough for 5 minutes until it forms a cohesive dough that clings to the hook and clears the sides of the bowl.  If working by hand, knead 5-6 minutes.  Turn dough onto a lightly floured work surface and knead to form a smooth ball.  Place the dough into a lightly oiled bowl, turn once to coat the dough.  Cover tightly and est at room temperature for 1 hour or refrigerate for as long as 2 days.  Divide the dough in half.  Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface.  Transfer the dough to a piece of parchment paper and continue rolling until the dough is about 1/8 inch thick.  If there is too much dough to fit on a large baking sheet, trim to fit.  Trim edges to make a neat rectangle.  Using a pizza cutter, cut dough into 2x2 squares.  Don't pull crackers apart.  Brush crackers with egg white and sprinkle with sesame seeds (and additional crushed red pepper if desired).  Pat the seeds to stick them to the dough.  Slide the paper onto a baking sheet. Repeat process with remaining dough.  After crackers are on baking sheet, preheat oven to 375.  Allow the crackers to rise while the oven preheats.  Bake crackers until golden brown and crisp, about 10-15 minutes.  Cool on rack for 5 minutes.  Break apart crackers.  Cool completely.  Stored in air tight container, crackers will keep well for a week.  

Apple Pecan Crisp *

 Fruit Mixture:

3/4 cup sugar

2 Tbsp self rising flour

1/2 tsp ground cinnamon

6 cups sliced peeled golden delicious apples (6 medium)

Topping:

1 cup self rising flour

1 cup packed brown sugar

10 Tbsp butter

1 cup rolled oats

1/2 cup chopped pecans

Heat oven to 350.  Grease 13x9 dish with nonstick cooking spray.  In large bowl, mix sugar, 2 Tbsp flour and cinnamon.  Add apples; stir to coat evenly.  Pour into baking dish.  In medium bowl, mix 1 cup flour and brown sugar.  With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.  Stir in oats and pecans.  Sprinkle crumb mixture evenly over fruit mixture.  Bake 30-35 minutes or until topping is golden brown.  

Serves 8