Wednesday, 2 March 2016

Sourdough crackers

I finally got round to making these after saying I would for several days.
The original recipe is here:
where you can find the recipe that can be read in cups, imperial or metric plus a very nice photo that refuses to copy over to here, darn it.

I reduced the amounts down and these are what I used.

60g wholewheat flour
1/4 tsp salt
120g unfed discarded sourdough starter
30g soft butter
1 tsp mixed herbs
oil for brushing
salt for sprinkling on top (I used Maldon salt)

Preheat the oven to 200C (180 C fan)
Mix together the flour, salt, unfed starter butter and herbs in a bowl.  I used the handle end of a wooden spoon which it a trick I picked up from Jack Monroe's site.  Very little sticks to it.
It makes a nice, non sticky dough.
I then did just a bit of stretch and fold as well, although that's not mentioned in the original recipe.

Shape the dough into a block and wrap in cling film or similar.  Place in the fridge for at least half an hour until the dough firms up.

Tear off a piece of parchment to fit a large baking sheet.  Flour it, the top of the dough and a rolling pin.  Place the dough in the middle of the parchment and roll it out very thin.  It should cover the paper.  Make it as even as possible.

Transfer the dough and the parchment onto the baking sheet.  Lightly brush with oil and sprinkle salt over the top.
Cut the dough into small squares or rectangles.  Prick each cracker with a fork.

Bake them for about 20 mins or so.  Check frequently near the end - there's a fine line between done and starting to scorch.

Remove from the oven, transfer the crackers to a cooling tray.
When cold, keep in an airtight tin for up to a week or they can be frozen (or so it says - I'd want to check that one).

They are so, so tasty.  crunchy, crispy and flavoursome.  Nice with butter, nice with cheese spread or a slice of cheddar.  They're disappearing rapidly . . .

I think they'd be lovely with some added finely grated cheese, maybe frugal not-parmesan.  I shall have to try it and see.

A very good reason for keeping sourdough starter discard!


  1. hmm, those sound interesting! I'll give them a try. I find KA recipes very reliable, and thank goodness they do the conversion to metric for you! The other day I made some blini with my excess starter -- they were really delicious. Recipe on my blog:

  2. I shall go straight over and take a look, thank you. I have rather a lot of discard at the moment! :-)
    J x

  3. I made these this evening -- very easy to do and tasted good too!

  4. I agree - definitely a recipe find.
    Today I made them with an added 16g of not-Parmesan (Savers/Value 'hard Italian cheese' which I use because it is vegetarian friendly which Parmesan is not) and mmmmm, very nice, but not necessarily any nicer than the plain ones. It depends what you want really.
    A great way of not discarding the sourdough starter discard!
    J x