I finally got around to making these having seen the recipe over a year ago! They’re delicious 🙂 I used apricots and raisins for the fruit, and walnuts, pumpkin seeds, sesame seeds, and golden linseeds for the nutty seedy side of things. Would probably use a little more salt next time.
I baked them in muffin tins with liners as I didn’t have a mini loaf tin. I got 21 muffins, but could have filled the tins more – wasn’t sure how much they’d rise! And the muffin liners I used stuck to the baked loaves. I’m not sure if this is due to the bready mixture, or if it’s a problem with the liners – I wish I’d sprayed them with olive oil first! Anyway, they’re disappearing fast, so I’ll be able to try another batch soon 🙂
Hello from gorgeous Cape Town! I’m here for a wedding but wanted to share these fabulous crackers with you.
Whenever I dry any sourdough starter, I always test some before sending it out or storing it. This recipe is just perfect for using up the test batch as it makes about a cup.
Rehydrated sourdough starter
The artisan crackers are just delicious – on their own or with cheese and also make the most gorgeous gift too.
Make sure to pre soak the dried fruit before starting. I used water but next time I will soak them in strong black tea or port.