Sourdough Discard Crackers
This is the most reliable way to use up excess starter. You are not looking for a rise here, just a sturdy, flat base that holds up to toppings or stands alone.
Consistency is in the roll
Your crackers will only be as crisp as they are thin. Aim for near-translucency, and don't skip the parchment paper, or the dough will stick to your baking sheet.
- rolling pin
- baking sheet
- parchment paper
- bench scraper or knife
- mixing bowl
What goes in.
- 1 cupsourdough starter (discard or active)
- 1 cupall-purpose flour
- 3 tbspunsalted butter, melted
- 1/2 tspsea salt, plus extra for sprinkling
- 1 tspdried herbs (thyme or rosemary)
Rolling between sheets
Roll the dough directly between two sheets of parchment paper. This prevents the dough from sticking to your pin and allows you to peel away the top sheet to score the crackers easily.
The method.
Mix the dough
Combine the starter, flour, melted butter, salt, and herbs in a bowl. Stir until a stiff, shaggy ball forms. If it is too dry to come together, add a teaspoon of water.
Chill
Wrap the dough in plastic and refrigerate for 30 minutes. Cold dough rolls out much thinner than warm, tacky dough.
Roll thin
Place the dough between two sheets of parchment. Roll from the center outward until the sheet is roughly 1/16th of an inch thick.
Score
Remove the top parchment sheet. Use a knife or bench scraper to cut the dough into squares or rectangles. Do not separate them yet.
Bake
Slide the bottom parchment sheet onto a baking tray. Bake at 350°F (175°C) for 20 to 25 minutes. They are done when the edges are amber and the centers feel firm to the touch.
Other turns to take.
Seeded Crackers
Press sesame, poppy, or sunflower seeds into the dough surface after rolling and before scoring.
Cheesy Crackers
Fold in 1/4 cup of finely grated parmesan when mixing the dough.
When it doesn't go to plan.
If the center of the tray is still soft after 20 minutes, break apart the crackers and return them to the oven for 3-5 more minutes.
Watch the edges closely; they go from golden to burnt quickly.
Let the crackers cool completely on a wire rack to ensure they snap rather than bend.
The ones that keep coming up.
Can I use cold starter straight from the fridge?
Yes, it works exactly the same as room-temperature starter.
How long do these keep?
Store them in an airtight container for up to a week. If they lose their crispness, flash them in a 300°F oven for 5 minutes.
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