Sourdough Discard Crackers – Jane’s Patisserie

Deliciously straightforward sourdough discard crackers, with oregano, garlic and extra – good for snacking, dipping and devouring 

As I’ve not too long ago reignited my ardour for the whole lot sourdough, I assumed I might begin sharing some sourdough discard recipes for you all, in the event you occur to need to make them.

What’s sourdough discard?

In case you have had the pleasure of creating a sourdough starter, or when you have been gifted a sourdough starter, and even purchased a able to go sourdough starter, you in all probability need to bake some bread. Bread is clearly the principle function of making this sourdough starter, however you may as well create an exquisite number of different bakes with the discard, which have a scrumptious new degree of flavour due to the properties of the sourdough tradition. 

In case you fed a starter to bake with, or simply since you need to preserve it alive, something you’re taking out of that jar is technically sourdough discard. Whether or not you take it out of the jar to bake bread, make these crackers, or the rest… it’s discard. Technically it’s additionally simply sourdough starter, but it surely’s coined the title of discard as you’re ‘discarding it’ from the jar. 

Baking with sourdough discard

You’ll be able to add discard to virtually any bake, however it’s a must to issue within the ranges of flour/water which might be in that discard, when making a recipe. Fortunately, making sourdough discard crackers is likely one of the best and most nice methods to bake with discard, and the recipe is extremely straightforward. 

Typically, it’s essential to take out a amount of liquid, and a amount of dry, so as to add within the addition of the discarded sourdough starter, however I often make these discard crackers if my starter has been within the fridge for a number of days, or if I ran out of time to make a bread loaf, and they’re actually fairly addictive – and also you don’t have to do any maths with a recipe. 

Sourdough crackers 

As starter/discard is a straightforward mixture of flour and water, it creates a great base for a easy combination, of including some melted butter and a few flavours, and creating these beauties. 

I typically use flavours equivalent to dried oregano, garlic granules, salt and pepper, after which some black sesame seeds on high earlier than baking. You can also make them evenly spicy by utilizing chilli based mostly spices, or extra herby with some blended herbs, Italian herbs, and even thyme. The salt and pepper are at all times a necessity to me, however they’re in something savoury I do. It’s completely as much as you and what you sometimes desire. 

Combine the whole lot to a thick paste, unfold thinly onto a big baking tray and bake in a preheated oven. You’ll be able to have a uniform form to the crackers by scoring the sheet, 10 minutes into baking, with a knife after which breaking them up simply as soon as baked and cooled. These are great for dipping into houmous, having with cheese, or the rest. 

• 250 g sourdough discard
• 35 g butter (salted/unsalted) (melted)
• 1 tsp garlic granules
• 1 tsp dried oregano
• salt and pepper to style
• black sesame seeds

• Preheat the oven to 190ºc/170ºc fan and line a big baking tray with parchment paper

• Seize the sourdough starter – this may be unfed and fridge chilly, or have been fed and at room temperature

• Pour right into a bowl, and add the melted butter, garlic granules, oregano, salt and pepper

• Combine to mix

• Unfold onto the parchment paper, utilizing a palette knife, spoon, or spatula till its even and a skinny layer (a pair millimetres thick)

• Sprinkle over the sesame seeds

• Bake within the oven for 10 minutes, take away from the oven and rating with a knife into squares

• Bake for an additional 20-25 minutes, till golden

• Go away to chill for 20 minutes after which use the rating traces to interrupt the crackers up

• Yow will discover my different sourdough recipes, together with make a starter, right here on my weblog
• These final in an hermetic container at room temperature for per week
• These can freeze for 3+ months 
• You need to use no matter spices/flavours you want 
• The sourdough starter doesn’t have to have been not too long ago fed – I might simply give it a great combine earlier than utilizing if from the fridge. 
• You too can use beforehand fed room temperature starter