Mix sourdough starter and butter. Add flour a little at a time and mix until dough is tiff. Cover and set aside 8 to 35 hours.
Preheat over to 35o. Add baking soda, salt and paprika to dough. Knead well to incorporate. Grease a cookie sheet. Using a rolling pin roll dough to 1/8 to 1/4 inch thick. The thinner the cracker the faster it will bake.
Sprinkle coarse grain salt over the rolled-out cracker dough. Use a pizza cutter to cut into squares or triangles. Bake 10 min. If crackers are still soft, continue to bake, checking every 5 to 10 minutes. Bake time is usually 15 to 30 minutes.
Recipe adapted from The Pocket Farmer.com by Chef Lucas Knapp
Create your own sourdough starter – from guest Chef Lucas Knapp
From Guest Chef Lucas Knapp
Mix thoroughly 1/2 C Flour and 1/2 C filtered Water. Cover with a cloth and leave in a warm place overnight. After 24 hours mix in 2 Tbs flour plus 2 Tbs filtered water every day. When starter is bubbly, it’s ready to use in baked goods. Refrigerate when not in use.
For advanced sourdough starter care (after the initial bacterial colonies are established – about a week), discard half (or use for baking) and replace with fresh water and flour to prevent the yeast from starving due to overpopulation.
1/2 zucchini, diced 1/4 yellow summer squash, diced 3 baby bella or white mushrooms, sliced 1/2 C long grain rice 1 C water 1 tbsp olive oil Salt and Pepper
Dice the zucchini, yellow squash and mushrooms. Place all ingredients in LeKue Rice Cooker with pinch of salt and pepper. Cook in microwave for 16 minutes at 800 watts. Remove from the microwave and let sit for 1 minute. Enjoy!
The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria. Using the microwave with a small amount of water essentially steams food from the inside out. That keeps more vitamins and minerals than most any other cooking method.
from Harvard Health Publications; Harvard Medical School. Jan 2, 2015