When I fed her today, I decided to try an easy bake with some of the discard. Crackers. I have a stack of sourdough discard recipes lined up to try but after that German's Chocolate Cake we needed something lighter going on at home.
If you don't have sourdough starter you can make your own. I got mine from Kate. If you live nearby I am happy to share some with you!
Ingredients
1 cup sourdough starter discard (do not feed it first)
1 cup of flour
3 tablespoons of soft butter
1-2 tablespoons olive oil (damp climate = 1, dry climate = 2)
1-2 tablespoons herbs
3 tablespoons grated Parmesan (optional)
1/2 teaspoon salt
1/4 teaspoon fresh pepper (optional)
I added 1 tablespoon of rosemary for the herb. You really can add any herbs or cheese, play around with it. The sourdough adds some tang so they are probably good with just salt even!
Mix all the ingredients until you have a smooth dough. I started with a spatula and changes to light hand kneading. Separate into 2 balls and flatten, wrap up and chill in the fridge until firm. This will allow you to roll them out super thin. I thought mine were thin but they could have been even thinner!
Once firm, preheat oven to 350 degrees. Roll out each piece on parchment, adding flour as needed to prevent your rolling pin from sticking. Cut your biscuits to the sizes you like, and transfer the whole lot on the parchment to your baking tray. Rolling on the parchment and then transferring to the tray also allows you to roll them nice and thin.
Brush with additional olive oil or spray with baking spray, sprinkle with flaked sea salt, or kosher salt, or no salt, or more herbs. Dock with a fork if you want crisper crackers, don't dock if you want them to be more like pita chips. I didn't dock this time and you can see that mine puffed slightly.
Bake for 23-25 minutes, rotating halfway through. Once they are brown to your liking take them out and cool them on a rack.
Enjoy!
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