Most of you are probably aware that we released our Easy Overnight Sourdough online course some time ago. In it, we mentioned that we don’t have much in the way of leftover starter or “discard”. Our method is a lazy one, and doesn’t require that you feed your starter daily. So what’s going on?
Whilst testing various starters for the course, we ended up with lots of these. LOL
Once my starter is up and running I don’t have much discard. So when I see recipes that say to use say 100 g of discard starter or less, I think “seriously, is it worth turning on the oven (and making crackers) to avoid the waste of a little bit of soughdough starter?” Probably not, unless you have lots of discard.
So here it is a recipe for sourdough discard crackers that uses 300g of sourdough starter. Yeah, we did have lots when we were testing, and the crackers were just awesome. None of our test starters were particularly sour (hey, they were young), so the crackers had a pleasant tang, but not too strong. If your starter is smelling somewhat like nail polish I’d feed it and not worry about using it when it’s like that. And if you’re using a 100% hydration sourdough starter but only have 100g of discard, and really want some crackers, then feed it and make crackers later in the day. Or, you know what to do… Make sourdough bread!
Sourdough discard crackers
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- 300 g starter. If your starter is particularly sour your crackers will be too.
- 40 g olive oil
- Big pinch of salt flakes.
- 1 tsp Rosemary, chopped (I used fresh in the images) or any other herb fresh or dry to taste
- Preheat your oven to 150°C fan. Line 2 baking trays with Baking paper.
- Mix all the ingredients in a bowl with a whisk. It should be looking as runny as pouring cream if it does not add little water to loosen it up so you can spread it out easily. Make sure everything is mixed really well.
- Spread onto baking paper using a spatula in an even very layer.
- Place in oven and bake for 30min. After 30 minutes the should be dry enough to remove from oven and flip, removing the baking paper. Turn the oven down to 100°c place back in the oven for a further 20-30 minutes until light brown and crispy. If your crackers are browning to quickly but need to dry out more, turn the oven down very low. See my notes.
- Cool on trays then snap into portions. Store in an airtight container.