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72cd051f d1fa 473d bd45 10a269765741  2016 12 11 20 33 56
jessica
jessica

turning my sourdough starter discard into these perfect crackers has become a cozy, comforting bi-weekly ritual. then i toss a jar of 'em into my bag for spontaneous snacking on the go. one day, i'll contain myself and actually keep leftovers for soups and salads!

these are incredibly easy and endlessly adaptable. combine 241g of your unfed starter with 4 tbsp. of soft, room-temperature butter, 1/2tsp. of fine sea salt, and 113g of white whole wheat flour. from there, the world is your spicy, savory, sweet little oyster. add up to 3 tbsp. of your desired seasonings or herbs and mix to create a smooth (not sticky) dough. wrap the dough tightly in plastic wrap and chill for half an hour until firm. then, roll out into a very thin sheet (approximately 1/16" if you can) and cut into crackers. brush lightly with olive oil and then cut into desired shape. prick each cracker with the tines of a fork, then bake on a Silpat-lined baking sheet for 18m at 400 degrees Fahrenheit.

in need of flavor ideas? i started fairly predictably (yet deliciously): one large sprig of fresh rosemary, finely minced to yield approximately 2 tbsp., with 1 tbsp. garlic powder. second time around was equal parts onion powder, garlic powder, and dill weed for a little sour cream & onion flair. today's Take 3 is 1 tbsp. cumin, 1 tbsp. garam masala, 2 tsp. dill weed, and 1 tsp. curry powder.

Lisa Wright
Lisa Wright
Yum!
HappyBread
HappyBread
I'm trying this for sure!