Sourdough Discard Crackers

Recipe By:	Claire Watson
Recipe Status:	Untested
Kind of Bake:	Instant use of discard recipe.
Makes:	20 crackers
Created Over:	Mix and bake immediately
Recommended For:	anyone can eat this

Diversity Score:	5 or more
Increase Fibre:	Adds in diversity and extra fibre
Probiotic Serving Suggestion:	Labneh
Antioxidants:	You can add herbs and spices
Suggested Botanical Blend:	Blend Number 2 Meadow

Ingredients

Ingredients	Quantity
Mature sourdough discard	200g
Flour, blend of choice, amount dependent on how runny your starter is - the thinner it is the larger the amount of flour you will use	135g-175g
Extra virgin olive oil	40g
Spice blend of choice (eg, herb de province, za'atar, onion powder, espellete pepper)	1 tablespoon
Fine sea salt	1/2 teaspoon (adjust this amount if your spice blend already contains salt)
Flaky sea salt, for sprinkling	a sprinkle

Recipe Introduction

This recipe is a quick and easy way to turn any mature sourdough discard into crisp crackers, perfect for charcuterie and cheese boards. Also great for dipping - try with hummus or labneh. They remind remind me of the La Panzanella Croccantini fancy artisan crackers you find at speciality cheese shops or Italian delis.

Studies

Study	How this study has been applied
See general datebase	Through out

Equipment

bowl
mixer (optional)
rolling pin or pasta machine
baking trays

Tin Size cm (HxWxD)

30 x 40 x 2

Starter Quantity

200g

Status of Starter

2–3-day-old starter

DDT

26°C (79°F)

Flours

Any brand

Baking Temperature

180°C/160°C fan/350°F/gas mark 4

Baking Time

10-15 minutes

Timings

Step	Day	Timings (hh:mm)
Mix together all ingredients (apart from flaky salt) and knead until smooth, or mix in a mixer until the dough comes together into a ball	Day 1	12pm
Wrap in parchment or in an airtight container to prevent drying out.	Day 1	12.10pm
Refrigerate overnight and up to 3 days	Day 1	12.11pm
Preheat oven to 180c	Day 2	12pm
Line your baking trays with parchment.	Day 2	12.01pm
Divide the dough into 20-30g balls	Day 2	12.05pm
Roll out with a rolling pin as thinly as possible, or through a pasta machine until you reach #5	Day 2	12.15pm
Lay the pieces of dough onto the lined baking trays. Do not overlap.	Day 2	12.20pm
Spritz with water and sprinkle on the flaky salt	Day 2	12.21pm
Bake until light golden brown, around 10-15 minutes	Day 2	12.35pm
Rest the baked cracker dough on the trays for 5 minutes, and then transfer to a cooling rack	Day 2	12.40pm
When completely cool, break the dough into crackers. If the crackers aren't as crisp as you would like, return them to the oven for a few more minutes to crisp up	Day 2	12.50pm

How to Store

2 months in an airtight tin or container

Top Tips

Be mindful of your baking tray. Some metals conduct heat more efficiently than others, and often darker baking pans make baked goods brown faster. You want the crackers crisp but you don't want them too bronzed or they will taste a little bitter, affecting the flavour of what you are serving them with.

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