Spicy Sichuan Sourdough Crackers Recipe Made With Starter Discard and Sichuan Peppers
This spicy Sichuan sourdough crackers recipe made with sourdough starter discard and Sichuan peppers makes a cracker that’s delightfully hot and numbing and incredibly moreish. Roughly shaped like a homemade corn chip, these crackers are perfect for dips such as baba ganoush, hummus or muhammara.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 230 g sourdough starter (discarded & unfed)
- 110 g white bread flour
- 1/2 tsp sea salt
- 5 g white sesame seeds
- 5 g black sesame seeds
- 3 g cumin seeds
- 5 g Sichuan peppercorns (crushed)
- 2 tsp five spice powder
- 2 tsp chilli flakes (more to taste)
- 1 tbsp coarse salt such as kosher or sea salt for sprinkling on top
Instructions
- 1
Mix together all the ingredients except for the coarse salt to form a dough.
- 2
Once the dough is formed, give it a light knead until the surface of the dough is smooth. Wrap in clingfilm and refrigerate for at least 30 minutes.
- 3
Preheat the oven to 180°C. Line two baking sheets with parchment
- 4
Once the dough has rested, divide into 4 equal pieces and begin shaping the first piece, keeping the others wrapped in the plastic to avoid the dough drying out. Using either a rolling pin or a pasta machine, roll out the dough to around 1mm thick. If you’re running this through the pasta machine, you might want to divide the dough in two. I like to have the width of the dough at 7cm wide.
- 5
When the dough is the right thickness and width, line two baking sheets with parchment paper. Cut the dough into triangles – we are looking for a shape like corn chips.
- 6
Place the dough pieces on the parchment paper and spritz the top of the dough with water. Grind or sprinkle salt on to the pieces. We like ours pretty salty.
- 7
Place the trays in the oven and cook for 10-12 minutes, swapping and rotating the trays at the halfway point to get even baking. You may need to flip the crackers over halfway as well.
- 8
While this batch is baking, start the next batch.
- 9
At the 10 minute mark check the crackers. If they are starting to go brown at the edges, you can take them out. If you want to push the brownness a little further you can bake them for a couple of minutes more – but watch them carefully – they can easily overcook.
- 10
Remove from the oven and using a fish slice, transfer the crackers to a wire rack to cool.
- 11
Serve with a nice homemade dip.
- 12
Leftover chips can be stored in an airtight container for up to 7 days.