Lavosh lip mafic is a term that relates to the field of geology, specifically to describe the characteristics of certain types of igneous rocks. "Lavosh" refers to lavas that have a low silica content, while "lip" refers to the lip of a volcano, and "mafic" is short for "mafenic," which derives from "magnesium" and "ferric" (iron). Lavosh lip mafic rocks are typically dark in color and have a relatively low viscosity due to their low silica content. They are rich in magnesium and iron, which gives them their characteristic dark hue. These rocks usually form from extensive volcanic activity, such as basaltic lava flows, where the lavas erupt from fissures and spread out over a wide area. The low viscosity of lavosh lip mafic rocks allows them to flow easily, resulting in broad and thin lava flows.
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.
The low viscosity of lavosh lip mafic rocks allows them to flow easily, resulting in broad and thin lava flows. Their dark color is due to the presence of minerals like pyroxene and olivine, which are rich in iron and magnesium. These minerals also contribute to the overall density and hardness of the rocks.
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.
Lavosh lip mafic rocks are commonly found in basaltic lava fields, volcanic plateaus, and oceanic crust. They are an important component of the Earth's crust and have significant economic value as a source of certain minerals, such as chromite and nickel. These rocks also play a crucial role in the formation of new land, as they are often the building blocks of islands and coastal regions. In conclusion, lavosh lip mafic rocks are dark-colored igneous rocks that form from low-silica lavas with high magnesium and iron content. They are characterized by their low viscosity and ability to flow easily. These rocks are commonly found in volcanic regions and are economically important due to their mineral composition..
Reviews for "Delicious Vegan Recipes Using Lavosh Lip Mafic"
- John - 2 stars - I was so excited to try the Lavosh lip magic after hearing all the hype, but unfortunately, it did not live up to my expectations. The color was not as pigmented as I had hoped and it did not last very long on my lips. Additionally, I found the formula to be drying and it emphasized the lines on my lips. Overall, I was disappointed with this product and would not repurchase.
- Sarah - 1 star - I really wanted to love the Lavosh lip magic, but it was a complete letdown for me. The color looked beautiful in the tube, but once I applied it, it was patchy and uneven. I tried layering it to get a better result, but it just made my lips feel heavy and uncomfortable. The worst part was that it transferred everywhere and didn't last more than an hour. I definitely regret buying this product.
- Emily - 2 stars - I was not impressed with the Lavosh lip magic at all. The color was not true to what was advertised, and it looked completely different on my lips. The formula was also quite sticky and felt uncomfortable to wear. It also didn't last very long, requiring frequent reapplication. Overall, I wouldn't recommend this product as there are much better options available on the market.