With leftover cooked rice in the fridge, I made these lovely crackers using the recipe from the book Wild Fermentation.
Sourdough Rice Crackers
1 cup leftover cooked rice
1/2 cup of sourdough starter
1/2 cup water
2 tbs melted coconut ghee
2 tbs sesame oil
1 cup spelt flour
1 tbs sea salt
4 cloves garlic, finely chopped
1 cup brown rice flour
3 tbs black sesame seeds
- In a large bowl, mix the rice, sourdough starter, water, ghee, sesame oil and spelt flour. Stir into a thick batter and leave to ferment for 8 to 12 hours.
- Once it is good and bubbly, add the salt, garlic, and rice flour. Knead into a dough, adding a little more flour if the dough seems sticky. Leave to ferment for a further 8 to 12 hours.
- Preheat the oven to 160 C.
- On a floured surface, roll out balls of dough one at a time, getting each as thin as you can roll it.
- Cut the rolled-out dough into individual crackers and place on a lightly oiled cookie sheet.
- Prick crackers with a fork, brush with oil, sprinkle sesame seed on the surface and bake for 20 to 25 minutes, until dry and crispy.