With our Sourdough Discard Crackers, you're not just indulging in a flavorful snack; you're contributing to a sustainable kitchen. Turn that discard into something extraordinary and relish the joy of creating something delicious while minimizing food waste. These crackers are a testament to the magic that can happen when creativity, sustainability, and good taste come together. Happy baking!
Ingredients:
- 1/2 cup (112g) Sourdough Starter, unfed/discard
- 1/2 cup (56g) Bread Flour
- 1/4 tsp sea salt
- 2 tbsp (28g) unsalted butter, room temperature
- 1 tbsp dried herbs of your choice
- Oil for brushing
- Flaky salt (for sprinkling on top)
Method:
To make sourdough crackers, combine sourdough starter, flour, salt, butter, and herbs to create a smooth, cohesive dough that isn't too sticky. Shape it into rectangular slabs, cover it with plastic wrap, and refrigerate for around 30 minutes until firm.
Preheat the oven to 180°C. Roll the dough thinly (about 2mm) on lightly floured baking paper. Place the baking paper and dough on a baking sheet, brush with oil, sprinkle with salt, and cut the dough into squares using a pizza cutter. Prick each square a few times with a fork to prevent it from puffing up while baking.
Bake the crackers for 20-25 minutes, rotating the baking sheet halfway through to ensure even browning. Once they're lightly browned, remove them from the oven and allow them to cool on a rack.
To store the crackers, wrap them tightly and keep them at room temperature for up to a week. If you need to store them for longer, freeze them instead.