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.
A little fresh homemade tzatziki sauce was the perfect way to eat up a bunch of these crisps!
- 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.
This dough is with the exact measurements and seasonings listed above. It made a drier dough, and was much easier to roll out by hand than it was to put through the pasta roller.
This dough was made with less whole wheat and rye flour, and it was by far the easiest dough to work with and slid through the pasta rollers with ease.. For seasoning I used my granddaughter Sloan’s magic taco seasoning mix. They were delicious!
These crackers are only limited by your imagination! Use any variety of flours or seasonings and get creative.
These literally took minutes to make, and they are ready for the fridge. I rested the dough until the next day (just because that was easiest today), and then rolled them out the next day.
I cut these ones into long triangles prior to baking, but it is just as easy to create a more rustic crisp by baking them first and then breaking them up.
These herby little bites were cut into a square (fish) shape prior to baking.
Aren’t they pretty?? I loved these! So easy to make, and the extra bonus is that so far I haven’t actually had to “discard” any of my discard.
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
Pretty hard to go back to buying crackers when you realize how easy these are, and how absolutely delicious.