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sourdough discard recipes: crackers recipe

sourdough discard recipes
Prep Time 25 mins
Cook Time 25 mins
Rest Time 1 hr
Total Time 1 hr 50 mins
Cooking Method: ,
Cuisine: , , ,
Courses: ,
Difficulty: Beginner
Description

Looking for a creative way to use your discarded sourdough starter? These crackers are the perfect solution! The optional rosemary adds a delightful touch that enhances the tangy flavor of the sourdough. We can’t get enough of these crispy delights, especially when paired with a dip like healthy hummus.

Ingredients
  • coarse salt such sea salt (for sprinkling on top)
  • oil (for brushing)
  • 2 tsp dried herbs (optional)
  • 4 tsp unsalted butter
  • 1/2 tsp flaky sea salt
  • 1 cup Golden Wheat Flour
  • 1 cup sourdough starter (unfed,discard)
Instructions
  1. 1
    DALL·E 2024-09-09 09.13.34 - A top-down view of a kitchen counter with a clear mixing bowl at the center. A hand is shown adding ingredients into the bowl one by one_ flour from a

    1. Prepare the Dough(sourdough discard recipes):

      Combine the sourdough starter, flour, salt, butter, and optional herbs in a bowl to form a smooth, cohesive dough that is not sticky.

  2. 2
    DALL·E 2024-09-09 09.20.36 - A close-up, top-down view of hands dividing a small piece of dough in half on a light marble countertop. The dough is being shaped into two small rect
    1. Chill the Dough: Divide the dough in half and shape each portion into a small rectangular slab. Wrap in plastic wrap and refrigerate for 30 minutes or up to a few hours until the dough is firm.
    2. Preheat and Prep: Preheat your oven to 350°F. Lightly flour a piece of parchment paper, your rolling pin, and the top of the dough to prevent sticking.
  3. 3
    DALL·E 2024-09-09 09.24.14 - A top-down view of a person rolling out dough on a lightly floured piece of parchment paper. The dough is being rolled to about 1_16 inch thick with r
    1. Roll Out the Dough: Working with one piece of dough at a time, place it on the floured parchment and roll it out to about 1/16" thick. The edges may be ragged and uneven, but aim for an even thickness overall.
    2. Prepare for Baking: Transfer the rolled-out dough along with the parchment onto a baking sheet. Lightly brush the dough with oil and sprinkle coarse salt evenly over the top.
    3. Cut and Dock the Crackers: Use a rolling pizza wheel to cut the dough into 1 1/4" squares. Prick each cracker a couple of times with a fork to prevent them from puffing up during baking.
    4. Bake: Place the baking sheet in the oven and bake the crackers for 20 to 25 minutes, until they start to brown around the edges. Halfway through, rotate the baking sheets from top to bottom and front to back to ensure even browning.
    5. Cool and Store: Once fully browned, remove the crackers from the oven and place the baking sheets on a rack to cool completely. Keep the crackers in an airtight container at room temperature for up to a week, or freeze them for extended storage.
  4. 4
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Nour Nouri
Food and Lifestyle Blogger

Hi ! I am Nour Nouri!

 I share with you my experience in preparing various delicious meals that have always been well received in the environment in which I live, Western and Asian cuisine and other diverse dishes. Which I think you will like.