Sourdough Discard Crackers
Life is hard; food doesn't have to be #178 [vol5, 7.4]
I’ve not yet perfected sourdough bread. But I can make these crackers. Have a starter lurking in the fridge? Try this super easy yum recipe.
Why Make Crackers?
Most crackers are made with inflammatory oils: canola, soy, vegetable, etc. Inflammation is the root of disease. Even organic inflammatory oils are still inflammatory. Some people point to inflammatory oils as the reason for the rise in cholesterol. Others point to the abundance of carbs in our diet.
However you slice it if you’re making crackers you’re less likely to indulge frequently. They are a special treat!
Hilary Boynton from School of Lunch gave permission to republish her recipe saying, “We scale this recipe at school and and often make 5 to 10 times the batch.”
Hilary has also written a cookbook called Heal Your Gut Cookbook. It’s beautiful with great step by step pictures. Try more than 200 gluten-free recipes that are straight forward and delicious. She gives lots of practical advice for nourishing a family. Highly recommended.
Sourdough Discard Crackers
340 g sourdough discard
60 g butter, melted
5 g salt
Flavor options:
2 tablespoons fresh rosemary or thyme, chopped
1/2 - 1 teaspoon flake salt for topping
or
1 - 2 tablespoons nutritional yeast and 1/2 teaspoon smoked paprika
1/2 - 1 teaspoon flakes salt for topping
Try other seasonings or Parmesan cheese. Get creative. It’s like a blank slate!
Instructions
Preheat the oven to 325°. Melt the butter and let cool slightly before incorporating into the dough. Add salt and any seasoning and mix with your hand (Julie uses dough whisk), squeezing the dough to incorporate the butter and seasonings – except flake salt.
Line the sheet tray with parchment paper and spread out the dough onto the pan evenly. I like using a bench scraper, but you could use a rubber or offset spatula. Sprinkle evenly with flake salt. (I forget the finishing salt every time!)
Bake 15 minutes, remove from the oven and score with a pizza cutter or butter knife. Rotate and place back into the oven for another 15 minutes. Remove and check the edges for finished crackers. Sometimes the crackers on the outside will cook faster, remove them as they crack off. Flip the crackers with a spatula and continue baking. Check every 5 to 10 minutes as to not burn any crackers! Be patient as it can take a little time, but it is worth it.
Life is hard; food doesn’t have to be.
Julie
PS - forward this recipe to your crazy sourdough friend.