Grumpy Goat Experiment

To Contact Us

Grumpy Goat Experiment
04687 Southland Rd.
New Bremen, OH 45885

Grumpygoatexperiment@gmail.com
Grumpygoatexperiment.org

Recipes

Sourdough Crackers

These are thin, crisp, melt in your mouth crackers perfect when needing to use up some of your sourdough discard. From RebootedMom.com

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 150-175 crackers

Delicious sourdough crackers made simply and easily with sourdough discard or unfed starter and seasoned with your favorite herbs!

Ingredients

2 C. sourdough starter (discard – can be unfed) 2 C. all purpose, unbleached flour + additional for rolling out 2 tsp honey 1/2 C. butter, softened (not melted) 2 pinch baking soda 2 tsp salt herbs, seasonings of choice ( I love Rosemary, Sea Salt, and Hot Pepper) additional: sea salt for seasoning, olive oil for brushing

Instructions

Preheat the oven to 350 degrees F. Combine sourdough starter discard, flour, honey, butter, baking soda and salt in the bowl of your KitchenAid mixer. Mix until combined – add additional flour as needed (1 Tbsp at a time). Dough should be sticky but not too wet. Dump the dough out on a floured counter. Shape it into a log. Cut the dough into six even sections. Roll out one section at a time, covering the others with a damp rag. It’s best to roll out each section on a new piece of parchment paper. Roll to 1/8 inch thick (thinner is better). Brush with olive oil or spray with a mister. Season with sea salt and your herbs of choice. Cut into squares (cracker-size). Lift the parchment and set it on a cookie sheet. Repeat with with each section. Bake at 350 for 12-13 minutes until lightly browned; rotate trays halfway through baking. Allow to cool, and store in a tightly covered jar or container. Should keep for 3-4 days (though they probably won’t last that long!)

Market News

We have been busy on the farm with the incredible Maple season we are having. We have already bottled 22 gallons of syrup (equal to our all time high that we bottled in 2019) and we are still boiling!
We have also spent some time this week prepping the high tunnel and trying to repair the heater so that we can start some seeds soon, and have been arranging some birthing pens in the barn with the expectation that kids could arrive in about a week!
Also, we’ve been continueing to make soap, jam, and lip balm in anticipation of a busy year.

New this week on the marketplace are the Sourdough Crackers (with Rosemary and Sea Salt). I have also added a newly ready batch of Goat Milk Fir, Sage, Cedarwood soap and some CVM roving for all you hand spinners out there.

Coming Events

Stay tuned for a Soap making class I hope to hold in April. More details to come soon!