Happy Friday, friends! Yes I’m back, back again with some sourdough recipes. (You know you missed it.) If you’ve been using my guide to make and maintain your sourdough starters then you probably have a lot of sourdough discard that you don't know what to do with. Fear not, I have the easiest sourdough recipe that has ever existed. Plus they're so tasty and addicting, it’s hard to have just one. Also, they’re completely customizable—fun! Let's get crackin’! (I haven’t made a joke on any of my blog posts in a while and I know you missed it as much as I did.)
Chloe really appreciates my sourdough hobby (obsession) and she really likes these crackers. While I’m partial to the garlic and rosemary combination of flavors, Chloe's a sucker for the simple sea salt version of this recipe; to each their own. 10/10!
Without further ado, here is the easiest cracker recipe ever. (You can thank me later.)
Notes
Flavors Unlimited
It’s so easy to make these crackers into whatever you want. They can be sweet, savory, plain or flavorful—get creative! I’m only suggesting garlic and rosemary because that has been my favorite flavor combination so far. You can try Italian herb, cinnamon sugar, cheesy garlic, everything bagel seasoning, basil and sun-dried tomato, onion and sesame, or cardamom and orange, to name a few.
While I’m at it, may I suggest flavor infused olive oils? I tried a Mediterranean medley last time and it was amazing.
Rosemary and Garlic Sourdough Discard Crackers
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time:1 hour, 5 minutes
Ingredients
340g (1 ⅓ cup) sourdough starter discard
60g (¼ cup) extra virgin olive oil
5-7g (1 tsp) sea salt
3g (1 ½ Tbsp) dried rosemary
2g (1 Tbsp) dried garlic flakes
Directions
Preheat your oven to 325 degrees F.
In a large bowl, combine the discard, olive oil, salt and half the rosemary and garlic flakes. Whisk well to combine so no oil is visible and the batter is smooth and consistent.
Line a sheet pan with parchment paper or a silicone liner, and spread the batter out evenly to the edges of the pan. Sprinkle the top of the batter with the rest of the rosemary and garlic flakes.
Place the sheet pan in the oven for 30 minutes.
Take the crackers out of the oven and use a knife to score whatever sized squares you’d like into the top of the batter.
Return the pan to the oven and allow it to continue baking for another 30 minutes.
Remove the pan from the oven and let the crackers cool completely before breaking them along the scored lines.
Enjoy!
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