[Go-To] Sourdough Discard Crackers
Nut Free ✣ Vegan
Homemade Sourdough Discard CrackersLike many I’m sure, sourdough starter scared me for years. My brain could fundamentally process how people would refer to this living thing, that sits on your counter, that you have a relationship with, that requires a schedule — so casually. Like it was no big deal. Because it seemed like a BIG deal to me.
I think the concept of sourdough discard also scared me quite possibly more so than the actual sourdough itself. Like, what am I supposed to do with excess live-sludge? I don’t have time for this.
I have since learned the error of my unknowing ways. Once, after leaving unfed starter in the fridge for probably… 2 months? After two feedings, it was still alive. I figured, okay. We can do this. It’s not as delicate as you might thing and it truly is just finding your rhythm.
Starter Discard & I? We too, are now friends. Because of this recipe.
I find myself making these on repeat. Because they are so, so simple to throw together in one bowl and wrap in saran and pop in the fridge for when I have a chance to bake. The onlyyy hangup I might have is the 50g of olive oil, but it makes these vegan (vs. using butter). I haven’t tried with any other oils, but now that I’m thinking about it - adding to the list.
They don’t have to be perfect. Everyone just loves a fresh cracker. It’s super forgiving…. but if you follow it to the letter the first few times, you’ll get the hang of it & how you can work with it to suit your preferences. There’s no reason you should not be making these.
Rolled out on wax paper, pricked & salted - Ready for the oven.Go-To Sourdough Crackers
Yield: 2 different or 1 kind of cracker roughly… 20/40 crackers depending on size & shape / Time: 1 hr 30mins / Difficulty: Easy if you know discard
Ingredients:
150g -or- 1 Cup of AP Flour
200g Sourdough starter -or- 1 Cup 100% Hydrated sourdough starter
50g -or- 1/4 Cup olive oil
1-2 Tbsp Fresh chopped rosemary
1/2 Tsp Sea salt
Steps
Combine flour, starter, olive oil, chopped rosemary and salt. Basically all the ingredients into one bowl.
Mix together all the ingredients (wooden/mental spoon or fork works) until it comes together cohesively. You want to have a smooth dough that is not too sticky or oily. Gradually add flour if needed.
Rest dough in refrigerator for at least 30mins. Up to… I think I’ve left my in there about 3-4 days? No theory here, just convenience and time allowance.
When you’re ready to bake, preheat oven to 375 F.
Remove dough from fridge and roll out with rolling pin to very thin layer, sprinkling with flour and rotating as you go. Bonus points if you want to roll it out on a large sheet of wax paper (that will ultimately go right onto your baking sheet).
Use one of those fancy pastry pricker-rollers or a fork and prick entire sheet of dough. You DO want to do this before cutting into individual crackers.
Place your dough on baking sheet. Use either fluted pasty cutter or straight edged pizza cutter and cut into square or rectangle crackers. Separate crackers a bit, but you don’t have to worry too much about them being too close together, they don’t spread. Sprinkle with flaky salt ideally, or any salt really.
Bake for 18-22 mins. You know your oven, rotate half way through if the back of your gets hotter.
Remove baking sheet when crackers turn slightly golden. Let them cool. Store crackers in air-tight container.
Notes:
*These go from done to over done really quickly. When you start to smell them, keep close to your oven to pull them out when you see them turning golden. The edges will bake faster than the center.
*Recommended Herbs & seasonings: rosemary, thyme, garlic(flakes), varieties of salts - pink, truffle, herbed, special french salt.
*You don’t have to roll out your dough on parchment paper, but I find it does make transfer crackers to the baking sheet immensely easier. Also, if you have really good pans, you can totally just skip the parchment all together if you want and bake directly on sheet pans. Live dangerously.