Camping season is on and that means hauling half a kg of sourdough on the trail. Just to make some flatbreads.
Recipe
About 80% hydration
One part rye flour
Three parts whole wheat flour
Sourdough starter (you know yours best)
Salt
Mix and put into container. At fire work dough into golfball sized balls, let balls rest snd then flatten them. I prefer the thumbing method. Once coals are hotHotHOT put discs on gridddle and bake. Time depends on how how your coals are. I go by feel.
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Who are you who are so wise in the ways of science?
Crumb shot because I know you need it.