The beautiful day hinted at by some early-morning sunshine quickly gave way to another leaden-skied, rather cold weather offering.
A perfect day to spend in the kitchen, and work on a recipe for crackers using leftover sourdough starter.
The thing about sourdough is that, to work, it needs feeding. Growth is, if not exponential, then close to. And unless one bakes an awful lot of bread, there will inevitably be some starter that is surplus to requirement.
These crackers are quick, easy and require little more than some extra flour, a bit of butter and water, and a few herbs to jazz them up.
I’ll post the recipe if anyone is interested.