Crunchy long crackers, perfect for dipping! 😋👌 This is a great and practical recipe to use sourdough starter discard and bake a Friday's dinner staple to snack with friends!
Recipe
How much time you need?
Preparation time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients:
1 cup (250g) Sourdough starter discard
1 cup (150g) plain flour
1/4 cup (60ml) olive oil
1 teaspoon salt flakes
1,5 tablespoon dried herbs (mix of garlic powder, chilli flakes, thyme, oregano, basil and chives)
Extra salt flakes for sprinkling
Method:
Pre-heat oven to 170ºC (convection) or 160 ºC (fan-forced). Get a large baking tray. Place starter discard, flour, oil, salt and dried herbs in a bowl. Mix and then knead into a not too soft dough. Add a pinch of flour if needed. Cover the bowl and let rest for 30 minutes. Flatten dough to a 1mm thickness or a bit less. Using a cookie cutter or knife, cut the dough into desired shapes (squares, rectangles, long sticks or triangles) 🔪 Pick the dough sheets with a fork to prevent big globes to appear during the baking process.
Bake for 30 minutes or until slightly golden. When the crackers are cooked, place them in a cooling rack and let cool for 30 minutes. Store in a airtight container for up to a week.
Enjoy!
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