Sourdough Discard Crackers

My Mom has been making these crackers each week! Every time she goes to feed the sourdough starter and she has a fair amount of discard she makes these! They are so easy to make and you might never buy crackers from the store again!
Ingredients
1 cup of flour
1 cup sourdough starter
1/4 cup olive oil
1 pinch of salt

Directions
Heat the oven to 350° F. In a medium bowl, use your fingers to whisk together a  pinch of  salt and 1 cup flour.

Pour in 1 cup sourdough starter discard and  ¼ cup olive oil and combine until the dough comes together. At first, it’ll be shaggy, but it will become the perfect consistency. Knead a couple times to make sure everything is combined and the dough forms a smooth ball. Divide into thirds!

Lay a piece of parchment paper on a work surface and roll out one ball of dough into as big and thin a sheet as you can without tearing it. Dimensions don't really matter here: as long as it’ll fit on a sheet pan, it’s perfect. Transfer the parchment to the pan, then brush the surface of the dough with a bit more olive oil. If you have more sheet pans, you can prepare all three cracker sheets at once, or you can bake in shifts.

Now, toppings. Usually all I want is a shower of flaky salt, but anything goes. Za’atar, sumac, garlic powder, nutritional yeast. For slightly heavier seasonings, like fennel, cumin, poppy, or sesame seeds, or dried herbs, brush the surface of the dough with some oil, then scatter the topping and press them in gently, or knead them directly into the dough before rolling it out. You can also go sweet—cinnamon and sugar is a delight. This is the time to experiment; there are no wrong answers, go crazy!

Put the tray into the oven and bake for 15–20 minutes, until the giant cracker is golden brown! Let it cool completely, then snap it into jagged pieces. Store the crackers in an airtight container at room temperature. Maintaining a sourdough starter can be maddening, and producing an intricately scored, crusty loaf of bread is a days-long, painstaking process. So even if you’d rather opt for purchasing sourdough made by an expert, hang onto that starter and you’ll never need to buy another box of crackers!!

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