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.
Oh I think I need to try much harder to get them the same thickness. now that I think about it, I bet that side was thinner.
But I found the measuring disk handles for my rolling pin, so next time I will make them exactly 1/16" thick. I have one more rectangle of dough mixed up from this recipe.
