Sourdough Starter Discard Crackers
Moreish herby sourdough crackers with a satisfying snap. Salty, herby and slightly sour, these Sourdough Starter Discard Crackers are one of our favourite snacks to take to work instead of crisps, but also perfect to add to any cheeseboard! And it's an absolutely wonderful recipe to use up heaps of the starter discard!
Equipment
Ingredients
- 110 g plain flour
- ½ teaspoon coarse salt plus extra for sprinkling on top
- 225 g sourdough starter discard/unfed (100% hydration)
- 60 g unsalted butter melted
- 2 tablespoon mixed herbs
- 3 tablespoon olive oil for brushing
Instructions
- In a large bowl, mix the flour, salt, sourdough starter discard, melted butter and herbs to make a smooth dough. It shouldn't be too sticky: if it is, add a teaspoon of flour.
- Divide the dough in half and shape each half into a small rectangular slab and put them in square/rectangular Tupperware boxes, lined with cling film. Refrigerate for at least 30 minutes, until the dough is firm, but don't leave it longer than 2 hours or your crackers will be very sour.
- Preheat the oven to 180°C Fan. Whilst it preheats, lay down 2 pieces of baking parchment that are each roughly the size of your baking sheets. Lightly flour your rolling pin, and the top of the dough.
- Working with one piece at a time, roll the dough out onto your baking parchment as thinly as possible (1mm thin, if you can). The dough may have uneven edges but try to make it as even as possible.
- Transfer the rolled out dough onto a baking sheet. Lightly brush the surface with oil and sprinkle your coarse salt over the top of the crackers. Cut the dough into squares with a sharp knife or a pizza cutter.
- Bake the crackers for 15-20 minutes, until crackers are starting to brown around the edges. You may want to reverse the baking sheets after 10 minutes: both top to bottom, and front to back - for a more even bake. Check the crackers after 15 minutes and remove the edge crackers that should now be cooked. Return the rest of the crackers (the ones in the middle) to the oven for a few more minutes to crisp up.
Video
Notes
You don't have to use mixed herbs, just see what you have in your cupboard: I've made them with rosemary and thyme and they were just as good.
Nutrition
Calories: 18kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 15mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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