If you maintain a sourdough starter then you know it can become an overflowing mess with so much discard. ENTER CRACKERS. After each feeding of your starter, store the discard in a jar in your fridge. This will be your main ingredient for these crackers. You can use it it to make things like pizza dough or these super easy crackers. Promise they’re so fast to prep, you won’t even have time to roll up your sleeves. Then it’s just mostly waiting (6hrs for the rise).
- 2/3 cup unfed starter from the refrigerator
- 3 tablespoons olive oil
- 3/4 cup whole wheat flour (could try with other flours for varied results)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Flakey salt for topping
- Optional: herbs like oregano, rosemary, or basil with a little garlic powder and nutrimental yeast.
- In a non-metallic bowl combine starter + oil and mix well.
- In a separate bowl, mix flour + salt + baking soda.
- Add dry ingredients to bowl to wet ingredients bowl. Mix and knead the dough a few times to incorporate all the flour.
- Cover bowl with a towel and let rest for 6 hours at room temperature.
- If you won’t bake right way after the 6 hours are up, cover and store in the fridge to bake next day. Just let it warm up to room temp for 15 min before baking.
- When you’re ready to bake, preheat oven to 350º. Flour a surface and roll out the dough until it’s about 2 mm thick.
- Use knife or pizza cutter to cut into squares or rectangles or whatever shape your imagination wants to turn them into. Place onto cookie sheet. Sprinkle with flaky salt (and herbs if you’re going for that extra tastiness).
- Use a fork to poke the center of the crackers. Should look just like a little row with the four dots from the fork. This will help them not fill up with air in the center like a pillow (thank you grandma for this tip).
- Bake for 8-10 minutes until golden brown, flip then bake another 8-10. Crackers are done when crispy and slightly browned. (My oven tends to be cooler so yours might be faster. Keep an eye out starting around minute 6).
- Let them cool! Should be nice and crispy after.
*Recipe adapted from Zero-Waste Chef