Sourdough (Discard) Crackers With Olive Oil, Herbs and Seeds
Sourdough Crackers made with discarded sourdough starter is a fabulous way to use the healthy and nutritious sourdough discard. These crackers will become a favorite snack for you and your family.
Servings: 0
Ingredients
- 200 grams Discarded Sourdough Starter Fresh starter may be used.
- 65 grams All-Purpose Flour-Unbleached
- 70 grams Whole Wheat Flour or Spelt Flour
- 3 tbsp Olive Oil Extra Virgin
- 1 tbsp Italian Herbs or Herbs de Provence
- ½ tsp Baking Soda
- ½ tsp Salt
- Seeds Sesame, Chia or Flax seeds
- Flaking Salt for Topping Maldon's or similar
Instructions
- In a medium size bowl, combine sourdough starter with extra virgin olive oil. Mix well.
- Add all purpose flour, whole wheat or spelt flour, baking soda, herbs and salt
- Mix thoroughly and knead until all is incorporated
- Shape into a 5-inch log, wrap in plastic wrap and refrigerate for a minimum of four hours or up to 3 days.
- Preheat oven to 325° Fahrenheit
- Cut the dough legnthwise into quarters, placing 2 quarters back into the refrigerator (Wrapped in plastic).
- Place dough onto parchment paper or a silicone mat, with a rolling pin, roll each quarter into a 7-inch long cylinder, approx 1/4 inch thick.
- Sprinkle desired amount of seeds on top fo the dough and continue rolling the dough very thin. Roll to the thickness of a sesame seed.
- Lay out the other piece of dough and repeat, placing the two pieces side by side on the parchment/silicone.
- Brush with water and sprinkle with flake salt.
- Cut dough into one or two inch squares with a pizza cutter or shape knife.
- Bake 14 - 18 minutes or until edges begin to brown.
- Remove from oven and let cool on a cooling rack.
- Repeat with remaining dough from the refrigerator.
- Store crackers in an airtight container for up to 5-days. Crackers freeze very well.
Notes
Great smothered in Brie or Feta topped with fresh Italian parsley.