Sourdough Discard Crackers
Are you looking for a creative way to use up that sourdough starter discard? These sourdough discard crackers are your answer! Simple to make and irresistibly crunchy, they are perfect as a snack or paired with your favorite dip. With just a few ingredients, you can whip up a batch that will impress friends and family alike. Let’s dive into this delightful recipe that transforms leftovers into something extraordinary!
Ingredients
– 1 cup sourdough starter discard
– 1 cup all-purpose flour
– 1/4 cup olive oil
– 1 tsp salt
– 1 tsp garlic powder (optional)
– 1 tsp dried herbs (like rosemary or thyme)
– Flaky sea salt for topping
Servings and Cooking Time
This recipe yields about 20 crackers. Preparation time is approximately 10 minutes, with an additional baking time of 20 minutes.
Nutritional Value
Per serving (1 cracker): approximately 50 calories, 2g protein, 3g fat, 5g carbohydrates, and 0g fiber. This is based on an average-sized cracker.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the sourdough starter discard and olive oil.
3. Add the flour, salt, garlic powder, and dried herbs.
4. Mix until a dough forms; it should be slightly sticky but manageable.
5. Transfer the dough to a floured surface and knead gently for 1-2 minutes.
6. Roll out the dough to about 1/8-inch thickness using a rolling pin.
7. Cut the dough into desired shapes with a knife or cookie cutter.
8. Place the cut crackers on a baking sheet lined with parchment paper.
9. Sprinkle flaky sea salt on top for extra flavor.
10. Bake in the preheated oven for 15-20 minutes until golden and crisp.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a nuttier flavor. Additionally, feel free to experiment with different herbs and spices based on your preferences, such as smoked paprika or onion powder.
Serving and Pairings
These crackers pair wonderfully with hummus, cheese spreads, or your favorite dip. They also make a great accompaniment to soups and salads, enhancing your meal with a delightful crunch.
Storage and Reheating
Store the cooled crackers in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to three months. Reheat in the oven for a few minutes to regain their crispness.
Cooking Mistakes
- Don’t roll the dough too thin; it may burn easily.
- Ensure your oven is preheated to achieve even baking.
- Experiment with flavors, but don’t overdo the spices.
- Let the crackers cool completely before storing.
- Avoid overcrowding the baking sheet to ensure even cooking.
Helpful Tips
- Use a pasta maker for evenly rolled dough.
- Try adding cheese to the dough for extra flavor.
- Adjust baking time based on cracker size.
- Brush with olive oil before baking for a richer taste.
FAQs
Can I use an active sourdough starter?
Yes, you can use an active sourdough starter, but ensure it’s not overly bubbly, or it may affect the texture.
How long do these crackers last?
When stored properly in an airtight container, they can last up to a week at room temperature.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and adjust as needed.
What dips pair well with these crackers?
They pair well with dips like hummus, tzatziki, or even a creamy cheese spread.
Can I bake these in an air fryer?
Yes, you can! Set the air fryer to 300°F (150°C) and bake for about 10-15 minutes, checking for crispiness.
Conclusion
Sourdough discard crackers are an excellent way to reduce waste while enjoying a delicious snack. With their crispy texture and customizable flavors, they are sure to become a staple in your kitchen. Give this recipe a try and enjoy the satisfaction of creating something wonderful from what you might otherwise throw away!
Sourdough Discard Crackers
Ingredients
- 1 cup sourdough starter discard
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp garlic powder optional
- 1 tsp dried herbs
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sourdough starter discard and olive oil.
- Add the flour, salt, garlic powder, and dried herbs.
- Mix until a dough forms; it should be slightly sticky.
- Transfer the dough to a floured surface and knead gently for 1-2 minutes.
- Roll out the dough to about 1/8-inch thickness.
- Cut the dough into desired shapes with a knife or cookie cutter.
- Place the cut crackers on a baking sheet lined with parchment paper.
- Sprinkle flaky sea salt on top.
- Bake for 15-20 minutes until golden and crisp.
