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What on Earth do you do with the leftover Sourdough Starter that you pour off at every feeding? It builds up quickly! Here’s the answer – Sourdough Discard Crackers.
This recipe is super-simple and easily adjusted to compliment your meal.
Contents
Why Sourdough?
Rose Levy Beranbaum, the author of The Bread Bible, calls sourdough “the final frontier, the Zen of bread making.” The King Arthur Baking School says that sourdough “conjures up an almost mythical quest … and it can become a lifelong journey.”
How is Sourdough Different?
Sourdough baking does not use commercial yeast; it uses a starter made from flour and water that is aged to activate the naturally occurring yeast in the air. Starters can last indefinitely, be dormant, and be reactivated over time through the “feeding” process.
Read more about the Benefits of Sourdough at WebMD.
What is the Feeding Process?
Before baking, the starter is divided, and half is discarded or saved for another use, while the other half is used to activate for baking. To feed the starter, you add equal parts by weight of the old starter, flour, and water. The amount you use depends on how much baking you are planning.
When you first start, you are feeding your starter once or twice a day and end up with a lot of discard. So, it’s good to have recipes to use the excess.
What's So Special?
First, there are only two ingredients: sourdough discard and melted butter. It’s easily customizable.
Ingredients and Substitutions
Try Rosemary and Coarse Salt!
Let me know if you have some suggestions for variations. The original inspiration from this recipe came from Kate, the Pantry Mama.
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Sourdough Discard Crackers
These crackers have 2 ingredients and your choice of flavorings, and they take 5 minutes to get in the oven! Beware – they are very addictive.
Ingredients
300 grams Sourdough Starter Discard (or active) – Learn how to make a Sourdough Starter
75 grams butter
10 grams salt
1 tablespoon Everything Bagel Seasoning
Parchment Paper
Instructions
- Preheat oven to 350° and line a half-sheet baking tray with parchment. Try wetting the pan slightly to help the paper stay in place.
- Melt the butter and cool slightly. The butter should be liquid or very soft, but not hot.
- Whisk the starter and the butter thoroughly in a medium bowl.
- Spread the mixture evenly in the sheet pan with an offset spatula.
- Bake for 40 minutes until golden and cool on a wire rack.
- Break apart and serve.
Notes
Scaling: This recipe is intended for a half-sheet baking tray (13″ x 18″), but it can easily be adjusted by maintaining the ratios of 4 parts starter to 1 part butter.
For Lighter, Crispier Crackers: Try 200 grams of starter and 50 grams of butter on a half-sheet baking pan, baking for 30 minutes. However, keep in mind, they will not be substantial enough for a dip or cheese tray; better for snacking alone.
Variations: Replace the Everything Bagel Seasoning with Rosemary and Coarse Salt
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