I’ve always been a sucker for snacks—especially the crunchy, salty kind. Recently, my sourdough journey led me to a delightful discovery:
sourdough discard crackers! Imagine the satisfying crunch of potato chips married with the rustic, tangy depth of sourdough.
These crackers aren’t just a way to use up discard; they’re a revelation. And speaking of revelations, did anyone else see that wild lunar eclipse last night?
It was magical! Anyway, back to the crackers—let’s just say they’re my new obsession.
Steps
- Set your oven to 325°F (162°C) and prepare a baking sheet by covering it with parchment paper. Melt the butter in a mixing bowl and allow it to cool slightly.
- Add the sourdough starter discard, dried herbs, and salt to the bowl with the melted butter. Stir well to ensure all ingredients are thoroughly mixed.
- Use an offset spatula to spread the mixture evenly and thinly over the parchment paper. Sprinkle a little salt over the top.
- Place the parchment paper onto a baking sheet and bake for 10 minutes. Remove and score the mixture into squares using a knife or pizza cutter.
- Return the sheet to the oven, baking for another 40-50 minutes until the crackers are golden and crisp. Monitor closely to prevent over-baking.
- Once done, let the crackers cool entirely on the baking sheet. Break them into pieces and store them in an airtight container at room temperature for up to a week.
Ingredients
- ¾ cup (200 g) sourdough starter discard, stirred down
- 2 tablespoons (28 g) melted butter
- ¼ teaspoon (1 g) fine sea salt
- 2 teaspoons dried herbs (such as Herbs de Provence)
- ¼ teaspoon (1 g) salt for sprinkling on top
Nutritional Values
Calories: 588kcal | Carbohydrates: 60g | Protein: 6g | Fat: 36g | Saturated Fat: 24g | Cholesterol: 90mg | Sodium: 2634mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1278IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 6mg
FAQ
- What is sourdough discard and why should I use it for crackers?
- Sourdough discard is the portion of your sourdough starter that is removed during the feeding process. Instead of wasting it, you can use it to make deliciously tangy and crispy crackers that are perfect for snacking or serving on a charcuterie board.
- Can I use olive oil instead of butter in this recipe?
- Yes, you can substitute olive oil for butter, but be aware that it may result in a more oily taste rather than a tangy one. If you choose to use olive oil, opt for the highest quality to ensure the best flavor outcome.
- How do I store sourdough discard crackers, and how long do they last?
- Store your crackers in an airtight container, such as a mason jar or a Weck jar, at room temperature. They will remain fresh for up to one week.
- Can I add other flavors to the crackers?
- Absolutely! You can experiment by incorporating fresh or dried herbs like rosemary or thyme. Additionally, you can mix in or sprinkle hard cheeses, such as parmesan, for a different flavor profile.
- Do I need to score the crackers before the final bake?
- Scoring is optional and depends on your preference for cracker shape. If you prefer uniform crackers, score them after the initial bake. For a more rustic appearance, bake them fully and break them into pieces once cooled.
Tips
- Monitor Baking Time: Since oven temperatures can vary, start checking your crackers at the 20-minute mark to avoid over-baking and ensure they don’t burn.
- Use High-Quality Olive Oil: If substituting butter with olive oil, opt for the highest quality oil to maintain a desirable flavor, as lesser oils may leave the crackers tasting oily rather than tangy.
- Experiment with Flavors: Enhance the flavor by adding fresh herbs or grated hard cheeses like parmesan to the mixture or as a topping before baking.
- Choose Your Texture: For uniform crackers, score them after the initial 10-minute bake. For a more rustic look, let them cool completely before breaking them apart.
Equipment
- Silicone Baking Mat – Useful as an alternative to parchment paper for baking.
- Offset Spatula – Helps in spreading the mixture evenly on the baking mat or parchment paper.
