Sourdough Crackers with Pressed Violets

Adapted from King Arthur Baking

Ingredients:

1 cup (227g) unfed sourdough starter

1 cup (120g) flour (whole wheat or all-purpose)

1/4 cup (28g) whole wheat flour (or substitute)

1/4 cup (30g) olive oil

1/2 teaspoon fine sea salt

Optional: finely chopped herbs (I used purple sage, lemon thyme and oregano from my garden)

2 cups fresh violets (or any edible flower of your choice, washed, stems removed)

Instructions:
In a medium bowl, combine sourdough starter, flour, olive oil, and salt. Knead until a cohesive dough forms.

Wrap the dough tightly and chill for 30 minutes to 1 hour to relax the gluten.

Preheat oven to 350°F (175°C).

Roll the dough as thin as possible on a piece of parchment paper.

Scatter fresh violets (or any edible flower of your choice) evenly across the surface of the rolled-out dough. Cover with another sheet of parchment paper and gently press the violets into the dough using a rolling pin. Carefully peel off the top sheet of parchment to avoid tearing the dough.

Cut the dough into squares or rectangles.

Transfer the parchment with the dough to a baking sheet and bake for 20 to 25 minutes, rotating halfway through, until crackers are golden and crisp.

Allow the crackers to cool completely on the baking sheet before serving.

Store crackers for up to a week or freeze for longer storage.

Enjoy!