Sourdough Discard Crackers Recipe

Introduction

Sourdough discard crackers are a simple and delicious way to use up sourdough starter that might otherwise go to waste. Crispy, flavorful, and seasoned with garlic and oregano, these crackers make a perfect snack or accompaniment to dips and cheese boards.

Ingredients

• 250 g sourdough discard
• 35 g butter (salted or unsalted, melted)
• 1 tsp garlic granules
• 1 tsp dried oregano
• Salt and pepper to taste
• Black sesame seeds

Instructions

1. Step 1: Preheat the oven to 190ºC (170ºC fan) and line a large baking tray with parchment paper.
2. Step 2: Take the sourdough starter; it can be unfed and cold from the fridge, or recently fed and at room temperature.
3. Step 3: Pour the sourdough discard into a bowl, then add the melted butter, garlic granules, oregano, salt, and pepper.
4. Step 4: Mix everything together until well combined.
5. Step 5: Spread the mixture evenly over the prepared baking tray using a palette knife, spoon, or spatula, forming a thin layer about a couple of millimeters thick.
6. Step 6: Sprinkle black sesame seeds evenly over the top for added texture and flavor.
7. Step 7: Bake in the oven for 10 minutes, then remove and score the mixture into squares with a knife.
8. Step 8: Return to the oven and bake for a further 20-25 minutes until the crackers are golden and crisp.
9. Step 9: Allow to cool completely for about 20 minutes, then break along the score lines into individual crackers.

Tips & Variations

• Try adding different herbs like rosemary or thyme for a unique flavor twist.
• Use sesame or poppy seeds instead of black sesame for variation in taste and appearance.
• If you prefer spicy crackers, add a pinch of chili flakes to the dough before baking.
• Make sure to spread the dough as thinly and evenly as possible for crispier crackers.

Storage

Store the cooled crackers in an airtight container at room temperature for up to one week. To keep them crisp, avoid moisture and seal the container tightly. If they soften, reheat them in a low oven for 5 minutes to restore crunchiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter that has been refrigerated for a long time?

Yes, you can use sourdough starter straight from the fridge, unfed or cold. It’s ideal for this recipe since you don’t need it fully active or bubbly.

Can I omit the butter or use an alternative?

You can substitute the butter with olive oil or a plant-based spread to make the recipe dairy-free. This will slightly alter the texture but still yield tasty crackers.