Sourdough Rice Crackers

With leftover cooked rice  in the fridge, I made these lovely crackers using the recipe from the book Wild Fermentation.

Sourdough Rice Crackers

Ingredients
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

Method

1. 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.
2. 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.
3. Preheat the oven to 160 C.
4. On a floured surface, roll out balls of dough one at a time, getting each as thin as you can roll it.
5. Cut the rolled-out dough into individual crackers and place on a lightly oiled cookie sheet.
6. 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.

Related posts:

1. Dehydrated Veggie Crackers – Crispy and Crunchy!
2. Sourdough Pasta (Pel’meni Dough)
3. Sourdough Chocolate Cake