Easy Sourdough Discard Crackers
Are you looking for a delicious way to use up your sourdough starter discard? Look no further! These easy sourdough discard crackers are the perfect solution. Follow this step-by-step recipe to create crispy, flavourful crackers for snacking or serving with your favourite dips and cheeses.
Ingredients:
To make two trays of sourdough discard crackers, you will need:
- 250g sourdough discard (rye or wheat)
- 125g flour (rye, baker's wheat, or spelt)
- 62g extra virgin olive oil
- 3g kosher salt (about 2.4%)
- 75g seed mix: flax, sesame, sunflower, pepitas, nigella
- Optional: herbs like rosemary or thyme
- Additional salt for sprinkling
For one tray only, simply halve the quantities.
Instructions:
Follow these simple steps to make your own sourdough discard crackers:
- Preheat your oven to 180°C.
- In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, seeds, and dried herbs, if using. Mix until a dough forms.
- Place the dough between 2 sheets of parchment paper and roll it out to about 2mm thick. Use a knife or dough scraper to trim the edges into an even rectangle-shaped sheet.
- Remove the top sheet of paper and cut the dough into small squares or rectangles using a knife or pizza cutter.
- Transfer the dough on the parchment paper to a hot baking tray and sprinkle with additional salt.
- Bake for about 15 minutes, or until golden brown. Watch closely to avoid burning.
- Remove from the oven and let cool completely before serving. The crackers may feel soft at first but will become fully crispy as they cool.