These crispy, crunchy, tasty crisps are the perfect way to quickly use up some of that sourdough starter discard that is threatening to take over your fridge. Eaten on their own, or as a vessel for your favourite dip, they are a winner any way you serve them.
- 200 grams (about 1 cup) mature sourdough starter
- 60 grams (about 1/2 cup) all purpose flour
- 60 grams (about 1/2 cup) whole wheat flour
- 12 grams (about 2 tbsp) rye flour
- 32 grams (3 tbsp) extra virgin olive oil
- 1 tbsp dried herbs de Provence (or any herbs you like)
- 1/2 tsp fine sea salt
- flaky sea salt for topping
In mixing bowl combine all ingredients except for the flaky sea salt. Mix well, kneading until you get it all together in a nice smooth ball.
To get 200 grams of starter, I often use what I have left from the jar I am feeding, then add to it with starter discard that is in the fridge. If using entirely discard from the fridge you can either wake it up with a feed and use it once you see it has doubled, or just use it straight from the fridge. With these crackers you are mainly looking for the flavour more than a rise like you expect from a loaf of bread.
Wrap tightly in plastic and put in the fridge for anywhere from 30 minutes to 24 hours. Sitting helps the sourdough flavours to develop, as well as make the dough easier to work with.
Preheat oven to 350 and line 2 baking sheets with parchment.
Cut dough in half, place one half in fridge and roll out the other very thin, as thin as you can get and still work with it. If you like a hardier crisp, then just roll out to 1/4 inch. I’ve also used my pasta rolling machine with varied success. When the dough feels soft and supple it works extremely well, but if your dough ends up a bit on the drier side of things it is easiest to roll out by hand)
You can either cut the dough before putting on the baking sheet, or bake them as is and then break them into rustic crisps.
Spritz very lightly with water, then sprinkle with flaky sea salt right before baking.
Bake for 12-15 minutes – make sure you rotate your pans half way through for even baking.
These crackers are only limited by your imagination! Use any variety of flours or seasonings and get creative.
I found this recipe during one of my many ventures down the internet rabbit hole in search of ways to use sourdough discard – it was on http://www.loveandoliveoil.com