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Ingredients
This recipe focuses on a versatile base for crispy sourdough discard crackers, a perfect starting point for your savory journey. Feel free to customize with your favorite herbs and spices!
- 1 cup (240g) unfed sourdough discard (100% hydration)
- 1/2 cup (60g) all-purpose flour (or a mix of all-purpose and whole wheat for extra crunch)
- 1/4 cup (50g) olive oil, plus more for brushing
- 1/2 teaspoon fine sea salt, plus more for sprinkling
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Optional toppings: 1 tablespoon dried rosemary, thyme, or oregano, sesame seeds, poppy seeds, flaky sea salt, black pepper
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Step-by-Step Instructions
Step 1: Combine Ingredients
In a medium mixing bowl, combine the unfed sourdough discard, all-purpose flour, olive oil, fine sea salt, garlic powder, and onion powder. Mix with a spatula or your hands until a shaggy dough forms and all ingredients are well incorporated. The dough might be a bit sticky, but it should hold together.
Step 2: Rest the Dough (Optional but Recommended)
Cover the bowl with plastic wrap and let the dough rest at room temperature for 15-30 minutes. This allows the flour to fully hydrate, making the dough easier to roll out. While not strictly necessary for discard recipes, it can improve the texture.
Step 3: Preheat Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking. You can also use a good quality non-stick pan.
Step 4: Roll Out the Dough
Divide the dough into two equal portions. On a lightly floured surface or directly on one of the parchment-lined baking sheets, roll out one portion of the dough as thinly as possible. The thinner you roll it, the crispier your crackers will be. Aim for cracker-thin, almost translucent. Repeat with the second portion of dough on the other baking sheet.
Step 5: Score and Top the Crackers
Brush the surface of the rolled-out dough lightly with a little extra olive oil. Using a pizza cutter, sharp knife, or even a pastry wheel, score the dough into desired cracker shapes (squares, rectangles, triangles). Do not cut all the way through; just score. Sprinkle generously with your chosen optional toppings like flaky sea salt, sesame seeds, or dried herbs. For best results, use a digital kitchen scale for precise measurements.
Step 6: Bake Until Golden and Crispy
Transfer the baking sheets to the preheated oven. Bake for 15-25 minutes, rotating the sheets halfway through, until the crackers are golden brown and crisp. Baking time will vary depending on how thin you rolled your dough. Keep a close eye on them to prevent burning. If some crackers brown faster, you can remove them and continue baking the rest.
Step 7: Cool and Break Apart
Once baked, remove the crackers from the oven and let them cool completely on the baking sheets. As they cool, they will crisp up further. Once cool, break them apart along the scored lines. Store in an airtight container at room temperature for up to a week.
The Ultimate Guide to Savory Sourdough Discard Recipes: No More Waste!
Ingredients
- 1 cup (240g) unfed sourdough discard (100% hydration)
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) olive oil, plus more for brushing
- 1/2 teaspoon fine sea salt, plus more for sprinkling
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Optional toppings: 1 tablespoon dried rosemary, thyme, or oregano, sesame seeds, poppy seeds, flaky sea salt, black pepper
Instructions
- In a medium mixing bowl, combine the unfed sourdough discard, all-purpose flour, olive oil, fine sea salt, garlic powder, and onion powder. Mix with a spatula or your hands until a shaggy dough forms and all ingredients are well incorporated. The dough might be a bit sticky, but it should hold together.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 15-30 minutes. This allows the flour to fully hydrate, making the dough easier to roll out. While not strictly necessary for discard recipes, it can improve the texture.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking. You can also use a good quality non-stick pan.
- Divide the dough into two equal portions. On a lightly floured surface or directly on one of the parchment-lined baking sheets, roll out one portion of the dough as thinly as possible. The thinner you roll it, the crispier your crackers will be. Aim for cracker-thin, almost translucent. Repeat with the second portion of dough on the other baking sheet.
- Brush the surface of the rolled-out dough lightly with a little extra olive oil. Using a pizza cutter, sharp knife, or even a pastry wheel, score the dough into desired cracker shapes (squares, rectangles, triangles). Do not cut all the way through; just score. Sprinkle generously with your chosen optional toppings like flaky sea salt, sesame seeds, or dried herbs. For best results, use a stainless steel mixing bowl during prep.
- Transfer the baking sheets to the preheated oven. Bake for 15-25 minutes, rotating the sheets halfway through, until the crackers are golden brown and crisp. Baking time will vary depending on how thin you rolled your dough. Keep a close eye on them to prevent burning. If some crackers brown faster, you can remove them and continue baking the rest.
- Once baked, remove the crackers from the oven and let them cool completely on the baking sheets. As they cool, they will crisp up further. Once cool, break them apart along the scored lines. Store in an airtight container at room temperature for up to a week.
FAQ Section
Can I use fed sourdough starter for these savory recipes?
How long does sourdough discard last in the fridge?
What are some popular savory add-ins for sourdough discard recipes?
Conclusion
Embracing savory sourdough discard recipes is a game-changer for any home baker. Not only does it help you reduce waste, but it also opens up a world of new flavors and textures to explore. From quick snacks to impressive appetizers, your sourdough discard is a versatile ingredient waiting to shine. So next time you feed your starter, remember that its ‘discard’ is anything but. It’s an opportunity for culinary creativity and deliciousness!
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