I made these Sourdough Crackers using a sourdough discard collected while making starter for a sourdough loaf. The discards were collected from same starter over two weeks, it got thin in consistency and was unfed, stored in refrigerator.So, when I had the quantity of about one large cup, I decided to make these crackers. You can collect discard in the same container every time, it will develop the hooch on top, just discard it before starting for crackers. You don't need to throw away the discard every time you feed your starter. Use it instead to make some wonderful herbed spicy savoury crackers like this.These crackers can be prepared in no time, just add some spices and herbs for flavour, then spread and bake. I also added some parmesan cheese, you can add any hard cheeses you like. The only thing you need is a nonstick parchment paper to avoid sticking the spread to base. So let's start !
Equipment
- baking tray
- parchment paper
- spatula
- mixing bowl
Ingredients
- 1-1/2 cup sourdough starter discarded and unfed
- 1 cup melted butter
- 1/2 tsp dried oregano
- 1 tsp red chilli powder
- 1 tsp crushed black pepper
- 1 tbsp bread flour
- 1/2 tsp Salt to taste
- 1/4 cup grated parmesan
Instructions
- Preheat oven at 180°c
- Mix all above ingredients and whisk throughly.
- Spread a very thin layer of the mixture over a nonstick parchment paper using a spatula, about 1-2 mm thin.
- Lower the oven temperature to 150°c and bake for 10 mins.
- Take the tray out after 10 mins to score in square shapes, then put it back for another 10-15 mins.
- If u see edges getting dark, lower the temperature.
- Break the crackers and store in an air tight container for up to a week (although they are so yummy to last that long ;))
- The crackers will feel soft and chewy when you take them out from the oven, just let them cool down at you kitchen counter for about 10-15 mins before storing, so they can turn hard and crisp.
Notes
See more interesting sourdough recipes and full guide for developing sourdough starter at home.