Easy Delicious Sourdough Discard Crackers
These crackers are an easy and scrumptious way to use up sourdough discard. They're crispy and flavorful, with fragrant herbs and a tantalizing hint of pecorino romano cheese.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
- 200 g sourdough discard (3/4 cup starter stirred down, larger if aerated)
- 28 g oil or melted unsalted butter (2 Tbsp)
- 0.7 g salt if you're using cheese (1/8 tsp) -- or -- 1.4 grams salt if you skip the cheese (1/4 tsp)
- 5 g finely grated pecorino romano or other cheese (1/4 cup, not packed down) A wetter cheese may weigh more at the same volume
- 1 g dried crushed rosemary (1 tsp)
- 0.5 g herbes de provence (1 tsp)
- Additional coarse salt to sprinkle on the spread batter just before baking
- Baker's Percentages * see the notes for how to use this information
- 100 % sourdough starter discard
- 14 % oil or unsalted butter
- 2.5 % finely grated cheese
- 0.35 % salt if you use cheese -- or -- 0.7% salt if you skip the cheese
- 0.5 % dried rosemary
- 0.25 % dried herbes de provence
- Additional coarse salt to sprinkle on the spread batter just before baking
Instructions
- 1
If you make this recipe with 200 grams sourdough starter discard, it will fit a half sheet baking pan, which is typically 13x18 inches. The sheet in the photo gallery is larger (15x21 inches) and shows the recipe scaled up to 300 grams sourdough starter discard.
- 2
Preheat the oven to 325°F and line a large baking sheet with parchment paper or a silicone mat.
- 3
In a large bowl, add the ingredients and mix thoroughly. If your sourdough discard is dryer due to whole grain flour or another reason e.g. stiff levain build, add a splash of water. The ideal consistency for easy spreading is a thick pour off your spatula. See the photo gallery.
- 4
Dump the batter onto the center of your baking sheet and spread it from edge to edge. An offset spatula is a good tool for this.
- 5
Bake for 10 minutes. Keep an eye on the crackers and if you see the surface bubbling upward during this first stage, dock it with a fork.
- 6
Remove the sheet from the oven and cut lines in the crackers. I used a pastry roller.
- 7
Return the sheet to the oven and continue baking for 10-25 minutes, depending on the thickness of the crackers. Keep a close eye on the browning: rotate the baking sheet and remove corner pieces earlier if necessary. When the crackers close to being done (golden colored), break them apart along the cut lines, flip them over and return them to the oven for a few minutes more.
- 8
Let the crackers cool completely on a rack and store in a closed container.