I've recently been given a sourdough starter by my friend with the instructions "Don't kill it!". Yes, VERY helpful. But anyway, after around a week of research and when the time came again to feed my starter, I discovered that you have to discard around 3/4 of it to ensure the starter doesn't grow too much each week and consume all the flour in your house.
I couldn't bare throwing away that much work every week or day, depending on my feeding schedule, so needed to come up with some recipes that use what is normally just thrown away. These crackers are super easy and require virtually no baking or bread making skills. They taste AMAZING because the starter causes that characteristic sour taste and along with the herbs, results in a really aromatic flavour.
We had some guests round the evening I first made these crackers and I started making them at 3pm. They were ready for dips and nibbles by 6:30! You can easily scale up or down this recipe depending on the amount of starter discard.
Enjoy :)
Timings: prep - 15 mins, prove - 4hrs to 12 hrs, cook - 15 mins
Ingredients
200g sourdough starter discard (100% hydration)
75g strong bread flour
60g plain flour
3 tbsp olive oil
1 tbsp herbs - I used za'atar but herbs de Provence would work well or even just poppy seeds
1/2 tsp fine sea salt flakes
Method
In a bowl, combine the sourdough starter with the flours, olive oil, herbs and salt. mix to fully combine, kneading until the dough comes together in a smooth ball. Wrap tightly in cling film and place in the fridge for 4hrs or overnight if possible.
Preheat oven to 170℃.
Line 2-3 baking sheets. Cut the dough in half then again into 4 smaller pieces. Roll each piece into an oblong rectangle shape. You can do this with a rolling pin or pasta machine but try to get it as thin as possible without the dough ripping. Lay 3 oblongs per baking sheet.
Brush lightly with water and sprinkle with flake salt. Bake for 12-15 minutes or until brown and crispy. If necessary, rotate/swap the pans part way through baking to get an even bake. Let them cool by transferring to a cooling rack.
The crackers will keep in an airtight container for up to 1 week. Best served with humus or another sort of dip!
Commentaires