Sourdough Crackers and the art of recycling / Crackers alla pasta madre, o dell’arte di riciclare

One of the first thing that hit me when I started my adventure with sourdough baking, was the constant referring to throwing away the excess sourdough. Yes, you read well. Throwing away. All formulas to make your own sourdough that I found on the net used a lot of flour (200 gr) so you can imagine that in a few days one would swim in sourdough or be forced to throw away a lot of it. Are you kidding me? One thing I always hated is food waste. So from the beginning I decided to work on smaller percentages of flour and water, but still found myself with some excess sourdough. What to do? A quick look on the internet provided me with a lot of different solutions, from crackers to grissini and pancakes.