stupidly easy sourdough discard crackers
Oct. 28th, 2022 10:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cathywParaphrased from Epicurious, putting it here kind of for my own reference since they didn't put a 'printable recipe' in the article:
1 cup flour - any kind, but you probably want at least some wheat in there somewhere
kosher salt to taste
1 cup sourdough starter (discard/unfed)
1/4 cup olive oil (more or less)
Seasonings and add-ins of your choice - almost anything goes. salt, za'atar, your favorite spice blend, cinnamon sugar, whatever.
Preheat oven to 350. Whisk together the flour and salt. Mix in the starter and olive oil - it will eventually make a nice cohesive dough. Knead it a couple times so it's smooth (and to mix in any seasonings you're incorporating into the cracker instead of using as toppings).
Divide the dough into thirds. Put each portion on a parchment that will fit your baking sheets and roll out as thin as possible without tearing, then transfer the parchment to the pan. Sprinkle on toppings. Bake for 15-20 minutes, let cool completely, then break the giant sheet of cracker into smaller cracker pieces. Store in airtight containers at room temperature.
I swear I have been doing things other than baking. It's just that I'm putting the baking here...
1 cup flour - any kind, but you probably want at least some wheat in there somewhere
kosher salt to taste
1 cup sourdough starter (discard/unfed)
1/4 cup olive oil (more or less)
Seasonings and add-ins of your choice - almost anything goes. salt, za'atar, your favorite spice blend, cinnamon sugar, whatever.
Preheat oven to 350. Whisk together the flour and salt. Mix in the starter and olive oil - it will eventually make a nice cohesive dough. Knead it a couple times so it's smooth (and to mix in any seasonings you're incorporating into the cracker instead of using as toppings).
Divide the dough into thirds. Put each portion on a parchment that will fit your baking sheets and roll out as thin as possible without tearing, then transfer the parchment to the pan. Sprinkle on toppings. Bake for 15-20 minutes, let cool completely, then break the giant sheet of cracker into smaller cracker pieces. Store in airtight containers at room temperature.
I swear I have been doing things other than baking. It's just that I'm putting the baking here...
