Sourdough discard crackers
Two great recipes!
Sourdough discard, also called “unfed starter” is versatile in recipes. An active & recently fed starter is bubbly and almost twice the height of when it was first fed. Discard is flatter and less bubbly; all those good bacteria have “eaten” the flour that you fed to your starter.
Each time a starter is fed, it’s important to remove some of it first. (Otherwise you would need to feed it more flour each time for the bacteria to have enough food. You’d wind up with a huge amount of starter, more than you could ever use.)
These easy cracker recipes are the perfect answer for that leftover discard.
P.S.
Sourdough discard is also healthy. It’s full of good bacteria that are great for your gut health. When grains have been fermented, the glycemic index of the flour reduces also, which makes it easier on your blood sugar.
Add some melted butter, salt & creative flavorings (see below) and spread it thinly on parchment paper. It bakes for a longer time at a lower temperature to dry out the crackers and give them their crisp texture.
Just break the crackers apart when they cool and they’re ready to eat!
1. No-roll dough
1 cup sourdough discard @ room temperature
2 Tbsp. melted butter
1/2 - 3/4 fine sea salt*
1-2 Tbsp Seasoning (optional but highly recommended)
*Salt can vary depending on addition of salt already present in seasoning mix
Directions:
Preheat oven to 300°F.
Mix melted butter into room temperature discard starter.
Add salt and mix well. Add seasoning of choice and taste to adjust salt.
Spread thinly over parchment paper covered baking sheet with an offset spatula, then sprinkle with a little more seasoning if desired
Bake until golden brown, about 35 minutes. Check at 25 minutes so the crackers don't overbake if spread very thinly.
Let crackers cool for ten minutes after removing them from the oven. Break them apart into cracker-sized pieces.
If cooked & still not crisp, pop them back into the still warm oven to dry for another 10-15 minutes
Click on images to enlarge.
Recipe 2. Rolled dough
1 cup (140 g) all purpose gluten free flour (I like Artisan Mix or Pastry & Pasta Flour)
1/2 cup (140 g) sourdough discard
4 tbsp melted butter
3/4 tsp fine sea salt
2 tbsp add-in seasonings
Directions:
Preheat your oven to 350°F.
In a large bowl, add the melted butter, sourdough starter discard, all-purpose flour and salt. Use a spatula to stir until the ingredients are combined. The dough should be soft and pliable. If it’s not simply add water, a teaspoon at a time until it comes together.
The dough can be rolled straight away or wrapped & refrigerated for up to 2 days.
Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out to a 1/16th” thickness. Cut the dough into rectangles using a sharp knife. (Can also use a bench scraper or pizza wheel.)
If desired prod each rectangle a few times with a fork. This will prevent puffing up but sometimes I like a puffed up cracker.
Bake the crackers for 17-19 minutes, checking to make sure they do not over-brown. Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool. Store in an airtight container.
If really thin crackers are desired, then spread over 2 parchment lined sheets.
Click on images to enlarge & swipe left to view all.
Notes:
At room temperature, your discard will last 1-2 days before it gets very sour. While it’s safe to eat, the flavor will be very strong. In the fridge, sourdough discard can last up to two weeks and still be usable in recipes.
Seasoning options:
Everything Bagel seasoning
Chili, cumin, lime zest
Rosemary, black pepper & lemon zest
Italian Herb Blend – basil, oregano, marjoram etc
Fresh herbs – sage, thyme, rosemary, chives
Cacio e Pepe - Hard cheese grated, such as parmesan, & fresh black pepper grinds
Spices – zaatar, chili flakes, garlic powder, paprika, coriander & a sprinkle of brown sugar in the dough for contrast
Seeds – fennel, sesame, poppy, nigella, flax, dill weed along with onion & garlic powders
Finely chopped nuts & spices