I don’t make sourdough bread but it seems like much of the world has been experimenting with it during their pandemic time at home. And they have something called “discard” to deal with which I think is just leftover starter. Here is a recipe that requires that ingredient to make the most fabulous little crackers. Dave has perfected it and they are so good and much faster than making bread. Here’s the secret recipe….. (Thanks Gwen U.) You definitely need a kitchen scale for this recipe.
Sourdough Crackers
113 g flour
1/2 tsp salt
227 g discard
57 g olive oil
2 Tbsp rosemary
Mix everything.
Refrigerate for 30 minutes. Divide dough in half.
Roll onto parchment paper. Not too thin on the edges or they will burn. Makes 2 pans. Score into small cracker size, about an inch.
Sprinkle with salt and herbs.
Bake at 350 degrees for 10-15 minutes. Watch closely.
Options:
-Use 40 g whole sheet flour and 73 g white
-Try 1 Tbsp rosemary and 1 Tbsp dried minced onion. Top with coarse sea salt and pepper
-Or try 1 Tbsp Italian Seasoning and 1 Tbsp dried minced onion. Top with salt and pepper. Our favourite lately.
