Pagan fall holiday is a celebration that takes place during the autumn season and is rooted in Paganism, a nature-centred religious tradition. This holiday is observed by many modern Pagan and Wiccan communities around the world. One of the most prominent fall holidays within Paganism is Samhain, which is traditionally celebrated on October 31st. This holiday marks the end of the harvest season and the beginning of winter. It is believed that during this time, the veil between the physical world and the spiritual realm is at its thinnest, allowing for easier communication with ancestors and spirits. Samhain is typically celebrated with various rituals and customs.
When I bake a single loaf of sourdough I end up with about 200 grams of sourdough starter overall (including the starter discarded at the very beginning before I feed it, as well as after the final feeding before the bulk ferment begins). Instead of throwing the discard away at each step in the process, plop it in a container and set it aside, then mix it all together and bake up a batch of these crackers.
Doesn t matter if your starter uses all whole wheat or a mix of flours, whether it s been dormant, sitting in the fridge for weeks, or freshly fed and vigorous. If you re like me, that means applying and reapplying lip balm every two minutes because just when you think you re finally hydrated, the product seems to have slipped off.
Samhain is typically celebrated with various rituals and customs. One common practice is the lighting of bonfires to symbolize the warmth and protection from the approaching winter. It is also a time for divination and honoring the deceased.
Sourdough Crackers with Olive Oil & Herbs
These homemade sourdough crackers are the perfect snack all on their own, or, for an extra treat, spread with soft cheese and top with a dollop of homemade jam. They are surprisingly quick, easily prepared while you’re waiting for your bread to rise, though you can also refrigerate the cracker dough for up to 24 hours.
I’ve been making homemade sourdough bread, at least a loaf every other week, for almost a year now. My starter (aka Jane Dough) is a bit of a diva (she prefers King Arthur organic flour and tends to wilt in the heat/humidity of summer) but she’s brought me loads loaves of joy. There are few things as wonderful as homemade sourdough bread.
The one thing that has always bugged me about keeping a sourdough starter, however, is the sheer amount of waste. Every time you feed the darn thing you have to throw away 2/3 of it, and when you’re buying $10/bag organic flour, well, that’s a travesty.
So I set out to find a way to utilize some of that discarded starter.
There are lots of recipes out there, from waffles to pizza crust and beyond, that use sourdough discard. But it was sourdough crackers that grabbed my attention.
Sourdough crackers require only a few ingredients, the bulk being made up of discarded sourdough starter (the stuff you’d normally toss every time you feed it). That starter is mixed with a bit more flour (I used a combo of all-purpose, whole wheat, and a touch of rye), olive oil, salt and dried herbs. That’s it. It really couldn’t be more simple.
In terms of flavor, they taste a lot like a homemade wheat thin, if wheat thins were made with olive oil and seasoned with Herbs de Provence (fancy wheat thins).
Now, I fully learned my lesson when I painstakingly cut out hundreds of tiny cheese crackers using a cookie cutter. They’re cute, but the time it takes to cut them all out really isn’t practical for a snack you eat by the handful.
With these crackers, I rolled them out into paper-thin sheets using my pasta roller attachment. Brilliant, right?! Indeed, you don’t need to exert yourself one bit to roll these out, and the attachment gets the dough much thinner and more even than doing it by hand (that said, you can certainly roll it out by hand too—I recommend doing so between sheets of parchment or waxed paper so you can get it super thin).
Spritz the whole sheet lightly with water (or brush on a very thin layer) and sprinkle the flake sea salt (the water will help it stick to the surface better than oil). I have a very fine mist spray bottle I always keep on hand, clean and empty, mostly for food styling but also for uses such as this.
Then you bake! You could cut them into squares or whatever if you wanted first, but I found baking them in whole sheets to be the most efficient.
After baking, break up the golden brown, crispy sheets into beautifully rustic pieces. I think this method produces much more beautiful crackers than cutting them ahead of time.
When I bake a single loaf of sourdough I end up with about 200 grams of sourdough starter overall (including the starter discarded at the very beginning before I feed it, as well as after the final feeding before the bulk ferment begins). Instead of throwing the discard away at each step in the process, plop it in a container and set it aside, then mix it all together and bake up a batch of these crackers.
If you bake two loaves at once you’ll probably have more starter leftover, in which case you can easily scale this recipe as needed to use up all your discard.
This recipe works with sourdough discard from any step in the process, as long as it is at 100% hydration (fed with equal parts water and flour). Doesn’t matter if your starter uses all whole wheat or a mix of flours, whether it’s been dormant, sitting in the fridge for weeks, or freshly fed and vigorous.
If you don’t have a sourdough starter and you’re looking to begin your sourdough journey (beware, it will consume you!) here are some resources to get you (and your starter) started:
- How to Make Your Own Sourdough Starter from Splendid Table/America’s Test Kitchen. I strayed a bit from this process, ultimately developing my starter from entirely all-purpose flour, as whenever I tried to use whole wheat the whole thing went south. But the process is still the same no matter what flour you use.
- 7 Easy Steps To Making An Incredible Sourdough Starter From Scratch from The Perfect Loaf (I also really like his Beginner Sourdough Bread recipe, it’s the process I’ve been using since last fall, and Jane seems to like it much better than the Flour, Water, Salt, Yeast method.)
- If you’re a see-then-do kind of baker, Baker Bettie’s Sourdough Club on Instagram is a great resource. Start here to begin your starter, then follow her highlights as she continues through the entire process of developing, feeding, and finally baking with her starter, lovingly called Millie.
- Laura has put together a great post on sourdough bread baking tools and resources (also follow her on instagram for lots of sourdough content including regular appearance by Breadly Cooper, her stellar starter).
- If you’d rather buy a starter and get to baking in days rather than weeks, King Arthur sells a fresh sourdough culture in a jar. Just feed it a few times and you’re ready to bake!
I love the mix of dried herbs and lavender flowers in Herbs de Provence. That said, you could just add some dried rosemary and/or thyme, or mix it up with just about any herb or spice blend you’d like.
I finished my crackers with a sprinkle of flake sea salt, but you could also top it with sesame or poppy or any other kind of seed (um, hello everything bagel seasoning? Heck yes). I have to say, I love these kinds of recipes where the main flavoring element is so incredibly versatile, you could really take it in just about any direction your tastebuds desire.
Petrolatum is basically another word for petroleum jelly, which is found in many popular lip balms and treatments, including Aquaphor, Vaseline and more. Contrary to popular belief, petroleum doesn’t actually hydrate the lips or skin where you’re applying it, but rather, it creates a moisture barrier shield that will trap hydration where you want it. The only problem is, when you’re putting this on your lips, it has the capacity to slip off much faster and leaving you exposed to the elements and back to where you started. This is especially true if you’re wearing it on your lips during the daytime. Here are a few non-petrolatum options that you can pick up now for lip hydration that actually works better over time.
Some Pagans may set up an ancestor altar and leave offerings for their departed loved ones. In addition to Samhain, there are other fall holidays within Paganism that focus on different aspects of the season. For example, Mabon is observed around the autumnal equinox, usually around September 21st. This holiday celebrates the balance between light and dark, as well as the abundance of the harvest. It is a time for gratitude and giving thanks for the blessings of the season. Another notable fall holiday is Lammas, also known as Lughnasadh, which is celebrated on August 1st. Lammas is a harvest festival that honors the first fruits of the season. It is a time for gathering and sharing in the bountiful harvest, as well as reflecting on the cycle of life, death, and rebirth. Overall, Pagan fall holidays provide an opportunity for individuals to connect with nature, honor their ancestors, and celebrate the changing seasons. These celebrations often involve rituals, feasting, and communal gatherings, reinforcing a sense of community and spiritual connection within Pagan and Wiccan traditions..
Reviews for "Pagan Fall Traditions for Celebrating the Harvest Season"
1. Sarah - 1 star
I found the Pagan fall holiday to be quite confusing and unappealing. The whole concept seemed outdated and irrelevant. The activities and rituals were boring, and I didn't understand the purpose behind them. It lacked the excitement and enjoyment that I was expecting from a holiday celebration. Overall, I didn't feel any connection to the traditions and it left me feeling disappointed.
2. Mike - 2 stars
As someone who isn't familiar with Pagan beliefs, I found the fall holiday to be puzzling. The rituals and customs were unfamiliar and didn't resonate with me. The event felt disorganized and lacked a clear explanation of the significance behind each activity. I appreciate the attempt to preserve ancient traditions, but without a deeper understanding of their meaning, I felt disconnected from the celebration.
3. Emily - 1 star
The Pagan fall holiday was a complete letdown. The whole event felt chaotic and unstructured. The activities and rituals were confusing, and there was no effort made to explain their purpose. It seemed like a random assortment of activities that had no real cohesion. I left feeling frustrated and disinterested. I don't think I'll be attending another Pagan holiday celebration in the future.
4. Jason - 2 stars
I attended the Pagan fall holiday out of curiosity, but it didn't leave a positive impression. The event seemed disorganized and lacked clear instructions. It was difficult to follow along with the rituals and understand their significance. I think more effort should have been put into explaining the traditions to newcomers like myself. Overall, I was left feeling confused and unengaged.
5. Jessica - 1 star
Attending the Pagan fall holiday was a waste of time for me. The rituals and activities were bizarre and didn't make sense to me. I felt out of place and uncomfortable throughout the event. It seemed like a niche celebration that only appeals to a certain group of people. I won't be recommending it to others who are unfamiliar with Pagan customs.