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I make a modified hardtack using sourdough discard, whole wheat flour, salt and enough water to form a stiff ball. Roll it to about 1/4 to 3/8 inch thick. Use a pizza cutter to cut into squares then use a fork or stick to poke holes in each square. Let the sourdough work for 30 minutes or so. Bake at 350 for 1 hour then flip the squares over and bake for 1 more hour.
These are hard and last over a year if kept dry. The can barely be eaten unsoaked, at least when fresh. But they work best when broken into small crumbles and soaked. I like them in tomato soup or tea.
These are hard and last over a year if kept dry. The can barely be eaten unsoaked, at least when fresh. But they work best when broken into small crumbles and soaked. I like them in tomato soup or tea.