Crispy, tangy and super addictive homemade crackers!
Ever wonder what to do with your sourdough discard?
Well, here’s one way to use it all up. An easy recipe that you might end up making more starter just to make some more. What I like about this recipe is that once you mix the basic ingredients in, you can add any flavour or seasoning that you fancy.
Sourdough Discard, often referred to as “waste” is actually the portion of sourdough starter that is leftover after starter has peaked and collapsed. This portion is normally thrown away when you first make your sourdough starter. After 7 days, the discard can actually be saved up and used as flavouring in other recipes.
4 Steps to Making Sourdough Crackers
List of ingredients:
- 50g All purpose flour
- 50g Wholemeal flour
- 200g Sourdough starter, (unfed/discard)
- 25g Butter
- 3g Salt
- 5-10g Herbs and Seasoning (optional)
- Sprinkle some kosher salt for the salty bite (optional)
Step 1: Mix the ingredients
Using a dough whisk, mix the flour and salt together before adding the butter. Once the butter has been fully mixed in, it will look like a sandy mixture. Then, it is time to add the sourdough starter and mix it until all the ingredients come together. You should be able to form the dough into a ball.
Step 2: Divide the dough
Next, divide the dough into two and form each piece into a rectangular shape. Cover with plastic wrap before putting the dough in the refrigerator for at least 30 minutes to a couple of hours. This is to help firm up the dough to make it easier to roll out later on.
Tip: I tend to do this recipe just after I bake my sourdough bread or cake as the oven is already hot so I don’t need to reheat the oven again.
Step 3: Shaping
Preheat the oven to 180°C for 20 minutes.
Place the dough in the middle of the two parchment or baking sheet before rolling out the dough into the thinnest layer possible (1-2mm) without it breaking apart.
Transfer the dough with the parchment onto a baking pan. Cut out the crackers to the desired shape with either a pizza cutter of a sharp knife. Use a fork to prick some holes in the middle of the crackers so that the steam can escape. If you like them puffing up like pitas, skip this step.
Step 4: Baking
Bake the crackers at 180°C for 10-15 minutes, or until it has browned lightly and dried out fully. Remove the crackers from the oven and transfer to a wire rack to cool. Once it has completely cooled down, enjoy!
Tip: If there are hots spots in your oven, rotate the pan halfway to bake the crackers evenly. As you can see below, the bottom left is browner then the top right.
