Sourdough Discard Whole Wheat Crackers

 

Sourdough discard crackers are very crisp and flavourful. The crackers make a helathy snacking option. The recipe is very versatile. One can add seeds or herbs of choice.

Baking  a sourdough bread is such an involving activity and such a pleasure.  In the hills, we have a very limited period for baking bread as it is getting colder and days are really short. Last week, we baked a 100%Whole Wheat Sourdough Sandwich  Bread that turned out really well.

This was followed by another baking adventure and a 50% whole wheat loaf was baked.

Every time while feeding the starter, discard keeps collecting and a lot of starter in the box called for using it. And one of our most  favourite sourdough discard recipes is Crackers.

 And, by the way, did you know that you could bake a Sourdough Discard Sandwich Bread with discard? You can get a stunning light as air sandwich loaf. 

Sourdough crackers come out very crisp and delicious. This is such a versatile recipe. One can experiment with different flavours. We used homemade herb mix. One may add seeds of choice, use different herbs, add grated cheese and also add some chilli flakes or pepper. The crackers are a big hit and such a healthy snack with tea or to take along on a  journey or to satiate the in-between hunger pangs.

If you are using Italian spice mix, for pizza seasoning, then adjust the salt in the dough as  these herb mixes have salt.

Sourdough Discard Whole Wheat Crackers

Ingredients

• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 cup sourdough starter/discard
• 4 tablespoons butter
• 2 tablespoons mixed dried herbs of choice/sesame seeds/ any seed or dried herb of choice
• Some oil for brushing
• Some salt for sprinkling on top (optional)

Instructions

1. Mix together flour, salt, discard, butter and herbs. Knead to get a very smooth dough.
2. Divide the dough in half. Cover and keep in the refrigerator for an hour,  or until the dough is firm.
3. Preheat the oven to 180 degrees C.
4. Take a piece of dough on a lightly floured sheet of parchment paper. Roll out the dough to even thickness. The dough should not be very thin as the crackers will turn brown too soon and burn.
5. Brush the surface with oil. Sprinkle some salt all over (optional)
6. Cut the dough into 1 ¼ inch squares with a pizza cutter.
7. Prick the crackers with a fork or a toothpick.
8. Transfer the sheet to a baking tray. Bake for 20-25 minutes. Midway through, rotate the sheet once for even browning.
9. When all the crackers turn a light brown, remove the baking tray from the oven and transfer them to a cooling rack.
10. Store in an airtight container.