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Categories
Introduction to The Recipe
Zero Waste Snacking
Benefits of Using Sourdough Discard in Recipes
- Reduces food waste: Instead of throwing away the discarded portion when feeding your sourdough starter, you can repurpose it in various recipes or uses.
- Adds flavor: Sourdough discard imparts a subtle tangy, sourdough flavor to baked goods and other dishes. This unique flavor profile can enhance the taste of bread, pancakes, waffles, crackers, and more.
- Improves texture: The acidity and fermentation in sourdough discard can help create a tender, moist texture in baked goods. It can also contribute to a crispy crust or cracker texture in specific recipes.
- Nutritional benefits: Sourdough discard contains beneficial bacteria, yeasts, and nutrients like iron, zinc, and B vitamins that are more bioavailable due to the fermentation process. Using it adds these nutritional advantages to your recipes.
- Promotes gut health: The lactic acid bacteria in sourdough discard can act as probiotics, aiding digestion and gut health.
- Versatility: Sourdough discard can be incorporated into a wide variety of recipes beyond just bread, such as pancakes, waffles, crackers, pizza dough, biscuits, and even some desserts.
Equipment, Ingredients & the Recipe
Sourdough Discard Crackers
Equipment Required
Equipment Required for Sourdough Discard Crackers
- Mixing Bowl: To mix the sourdough discard with flour, oil, and any additional flavorings.
- Measuring Cups and Spoons: For accurately measuring your ingredients like flour, oil, and seasonings.
- Rolling Pin: To roll out the cracker dough evenly. If you don’t have a rolling pin, a large bottle can work in a pinch.
- Parchment Paper: This prevents the crackers from sticking to the baking sheet and also makes cleanup easier.
- Baking Sheet: To bake the crackers. You can use any flat baking tray you have.
- Pizza Cutter or Sharp Knife: To cut the dough into individual crackers. A pizza cutter makes the job easier, but a knife will work just as well.
- Fork: To prick the crackers before baking, which helps prevent them from puffing up too much.
- Oven: Essential for baking the crackers to the desired crispiness.
Ingredients
Ingredients for Sourdough Discard Crackers
- Sourdough Starter Discard - 1 cup (200 grams): This is the unfed starter that is usually discarded during the feeding process of sourdough maintenance.
- Olive Oil or Melted Butter - 1/4 cup (60 ml): Adds flavor and crispness to the crackers.
- All-Purpose Flour - 1 cup (120 grams): Provides structure to the crackers.
- Salt - 1/2 teaspoon: Enhances the flavor of the crackers.
- Optional Flavorings:
- Dried Herbs (such as rosemary or thyme) - 1 teaspoon: Adds a herby flavor.
- Garlic Powder - 1/2 teaspoon: Gives a slight garlic taste.
- Onion Powder - 1/2 teaspoon: Adds a mild onion flavor.
- Grated Parmesan Cheese - 2 tablespoons: Offers a cheesy and salty profile.
The Recipe
Instructions for Sourdough Discard Crackers
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the ingredients: In a medium bowl, combine the sourdough discard, olive oil (or melted butter), and salt. Gradually add the flour and any additional flavorings you're using, mixing until a smooth dough forms.
- Roll out the dough: Place the dough on a lightly floured piece of parchment paper. Roll the dough out as thin as possible, aiming for a thickness of about 1/16 inch (less than 2 mm). The thinner the dough, the crisper your crackers will be.
- Cut the crackers: Use a pizza cutter or a sharp knife to cut the dough into squares or rectangles. Prick each cracker a few times with a fork to prevent them from puffing up too much during baking.
- Bake: Transfer the parchment paper with the cut dough onto your prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the crackers are crisp and lightly browned. The baking time may vary depending on how thin your crackers are.
- Cool: Remove the crackers from the oven and let them cool on the baking sheet for about 10 minutes. They will continue to crisp up as they cool.
- Store: Once cooled, store the crackers in an airtight container for up to a week.
- Serving Suggestions: These crackers are great on their own, but they can also be paired with cheeses, hummus, or any dip of your choice. They make a fantastic addition to any cheeseboard or as a homemade snack during the day.
- Enjoy your homemade sourdough discard crackers!
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