Heart-shaped sourdough crisp bread | bitterbaker.com

Valentine’s Day sourdough crisps

I’m way behind guys, way behind. All the other food bloggers started posting Valentine’s Day recipes long ago. Like really long ago.

And I can’t compete with my go-to sites for delicious treats, like Sally’s Baking Addiction or Crazy For Crust, when it comes to heart-shaped chocolatey desserts (or whatever it might be). But still.. It’s nice to make something special for Valentine’s Day.. So what do I do? What do I know how to do?

Well, the obvious answer to that question is sourdough. I know sourdough (sorry by the way if I’m drowning you in sourdough recipes, I’m sure the recipes would work just as fine with active dry yeast – with some adaption). So here’s my little Valentine’s Day contribution – heart-shaped sourdough crisps!

Valentine's Day Sourdough Crisp bread | bitterbaker.com
Another sourdough crisp bread favorite! I might not recommend eating them with heart-shaped sprinkles though. But that’s up to you.

Flaxseed sourdough crisps

Total time: 12 hours to let the pre-dough get active. Then another 4-6 hours to let the dough rise and baking the crisps. Makes …. a lot. 

Ingredients
Day 1

  • 80 g (2.8 oz) white starter
  • 350 g (12.3 oz, not fluid!) filtered water
  • 200 g (7.1 oz) bread flour

Day 2

  • 1 tbsp sea salt
  • 2 tbsp honey
  • ¼ cup canola oil
  • 100 g (3.5 oz) flaxseed meal
  • 100 g (3.5 oz) whole wheat flour
  • 200 g (7.1 oz) bread flour

Toppings
sea salt
poppy seeds

Instructions
Mix starter, water and bread flour in a bowl. Wrap with plastic wrap and let sit in room temperature for about 12 hours, until the pre-dough is active. Mix in sea salt, honey, canola oil, flaxseed meal, whole wheat meal and bread flour. Let rise in the bowl for about 3 hours.

Preheat the oven to 480°F. Take little pieces of the dough and roll it out thin on a floured working bench. Use cookie cutters to shape the crisps into hearts. Place on greased oven trays, brush with water and sprinkle on your toppings . Bake at 480°F for about 4-6 minutes. Keep an eye on them after 4 minutes to make sure they don’t burn! Here’s more detailed instructions on how to roll out and make crisp bread (the only difference is that I cut out the cookies on the counter, not on the tray, but either way works!).

This post has been submitted to #bakeyourownbread, SweetBellaRoos, and YeastSpotting.

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    6 thoughts on “Valentine’s Day sourdough crisps

    1. Amy Tong

      These sourdough crisps sound awesome and I can tell they are highly addictive! Gosh, I think I can finish the whole batch all by myself in no time! :P I know, I see V-day sweet everywhere since LONG ago! haha…but I love your take on a savory treat.

      Reply

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