Sourdough discard crackers

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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becs-table.com.au

If you have sourdough discard to use up, you might like to try these yummy crackers.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Difficulty Very easy

Course Snack

Cuisine American

Servings 4

Method Oven

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Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

If you added extra liquid to make it more pourable, you may need to dry them out a little more than I’ve suggested in the recipe.  To fix that, just turn the oven down to 50°C and leave until dry.  You can remove them from the baking paper and flip them too if that helps. 

Oh, and with Silicone sheets, you’ll most likely need to dry them out longer.  Silicone shields too much heat for a process like this. 

If your sourdough crackers are really sour, you can try adding 1/4 tsp of bicarbonate of soda for this 300g qty, (not baking powder) it’s an alkaline reaction we’re looking for.  You need to mix the soda into the batter and leave it to rest for at least 15 mins before pouring out onto your sheets.  So leave turning on the oven until then.   It’s hard to know how much soda to add because it will depend on the sourness and what you actually like but start with 1/4 tsp and adjust as you learn.  😉