Sourdough Discard Crackers
Even if you don't bake sourdough, this recipe is so worth trying as the tang from the sourdough mother really gives an amazing cheese-like flavour due to the lactobacillus bacteria in the mother culture. This is a beautiful way to use your leftover sourdough discard after feeding your mother. You can customise the flavour to what you like. Here, we simply used some olive oil and mixed herbs and mixed seeds, but have fun seasoning these to your liking.
Takes 1 hour
Serves 20
Ingredients
- 200 g sourdough discard 7 oz
- 2 tbsp olive oil
- Pinch salt
- Pinch of mixed herbs
- 2 tbsp mixed seeds of choice
Instructions
- Preheat the oven: Preheat the oven to 180°C (356°F).
- Mix ingredients: Into a large bowl, add 200g (7 oz) sourdough discard, 2 tbsp olive oil, a pinch of salt, and a pinch of mixed herbs. Mix until well combined.
- Prepare the baking tray: Line a baking tray with baking parchment. Remove the parchment from the baking tray and place it directly on the table. Pour out the dough onto the parchment and spread out a really thin layer using the back of a spoon. It should be approximately ½ cm (0.2 inches) thick.
- Add seeds: Sprinkle with 2 tbsp of mixed seeds of choice (such as sesame, chia, flax, sunflower, and pumpkin seeds) and a sprinkle of salt. If you have coarse sea salt, this would be perfect, but fine sea salt will also work.
- Initial bake: Place the baking parchment back onto the baking tray and bake in the oven for 10 minutes at 180°C (356°F).
- Cut crackers: Remove from the oven and cut the crackers into the shapes you would like, approximately 8 cm x 2 cm (3.1 inches x 0.8 inches) is what we went with but you could cut them into squares or whatever shape you like.
- Final bake: Put the tray back in the oven for 30-40 minutes until the crackers are dry and golden on top.
- Cool and store: Remove and let cool fully. Store in an airtight container. They will last for approximately 1 month.
- We love to serve these with our hummus and pestos!
