I made crackers with the discard (unfed) sourdough starter! They taste like funky pie crust. I put a bit of lavender in them, it's not really noticeable but I think that's often when lavender is at its best in food.
They came out really unevenly baked, despite rotation and moving levels in the oven. I think next time I'm going to try with convection on. They aren't risen and that's really what doesn't like convection right? Or just anything that would dry out too much? Also not an issue.
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