Sourdough Crackers
I make a lot of sourdough bread, which means feeding my starter lots. Rather than throwing away the sourdough discard (50% high-quality flour, after all), I like to come up with delicious recipes for it. The use of discard adds a real flavour punch here: tangy, almost vinegary, in a good way! I have two starters - one made with white flour and the other made with wholemeal flour; I tend to freeze the discard until I have enough of it (or enough time) to make these crackers, and I use a combination of the two starters in this recipe. These crackers are really quick to make - simply throw all the ingredients in a bowl, combine to form a dough, roll out and cut.
Make these in any shape you like (or just cut them randomly if you don't have a cutter - they look great rustic!) and serve with dips and hummus for an easy snack.
If you're interested in other zero waste sourdough recipes, check out my banana loaf and my Cornish saffron buns.
Ingredients
Equipment
Method
1. Pre-heat the oven to 170°C fan. Combine all the ingredients in a large bowl and bring together to form a ball.
I make a lot of sourdough bread, which means feeding my starter lots. Rather than throwing away the sourdough discard (50% high-quality flour, after all), I like to come up with delicious recipes for it. The use of discard adds a real flavour punch here: tangy, almost vinegary, in a good way! I have two starters - one made with white flour and the other made with wholemeal flour; I tend to freeze the discard until I have enough of it (or enough time) to make these crackers, and I use a combination of the two starters in this recipe. These crackers are really quick to make - simply throw all the ingredients in a bowl, combine to form a dough, roll out and cut.
Make these in any shape you like (or just cut them randomly if you don't have a cutter - they look great rustic!) and serve with dips and hummus for an easy snack.
If you're interested in other zero waste sourdough recipes, check out my banana loaf and my Cornish saffron buns.
Ingredients
- 150g sourdough starter discard
- 60g bread flour
- 1 teaspoon sea salt
- 40g soft butter (at room temperature)
- 1 teaspoon dried oregano
- 50g mixed seeds (e.g. pumpkin, sunflower, golden linseed, sesame)
Equipment
- Rolling pin
- Cutter of your choice (I used a round 4.5cm cutter)
- Baking trays lined with parchment
Method
1. Pre-heat the oven to 170°C fan. Combine all the ingredients in a large bowl and bring together to form a ball.
2. Roll the dough on a lightly floured surface, to about 5mm thick. Cut into shapes.
3. Place in the oven and cook for about 20 minutes.