Sourdough crackers

sourdough crackers

According to me, there are almost only advantages to baking sourdough bread.
Sourdough bread has a superior taste. Some claim it is also healthier than bread baked on commercial yeast.
The list of benefits is long.
But there’s one thing I don’t like.
And that is when you have to waste a part of the starter when feeding it.

So what’s the solution?
I know it’s necessary. Otherwise, your starter will grow into monstrous proportions, but it still feels bad.

But I also know that there are things I can do with my discarded starter if I wasn’t so lazy. Pancakes, waffles, muffins, and much more.
One thing that I have always wanted to try is sourdough crackers.
I don’t know why I’ve never tried it before.
I mean, you only have to read a few recipes to realize that it’s quite simple. You can easily make them as a side project to your ordinary baking session.

MIXING THE DOUGH

There is no kneading required. You don’t even have to stretch and fold the dough. You don’t have to think about temperature, proofing time or the risk of over-proofing or under-proofing the dough.
Sound good, doesn’t it.
It feels almost like cheating.
You just mix discarded starter with flour, butter, and salt. You can also add some dried herbs if you want. I used dried oregano, but feel free to use whatever you like and have available.
Form everything to a stiff dough with a rectangular shape.
If you prefer a tangier, sourdough taste, you can let the dough rest for a couple of hours. 7-8 hours is no problem.
If you’re in a hurry, you can continue to the next step immediately.

Wheat cracker dough

ROLL OUT THE DOUGH

Flour the working surface and the rolling pin. Some recipes suggest that you can roll out the dough directly on a piece of parchment paper. I missed that as you can see on the pictures. But it didn’t matter. The dough was quite simple to handle, and there were no difficulties in lifting it over to the parchment paper.
The rolled out dough should have a thickness of about 1/16″ (1.5 mm).
Brush with olive oil and cut the dough into squares with a pizza cutter or a sharp knife. Prick each square with a fork and sprinkle some sea salt on top.

Rolled out dough

 

dough with salt and oil

 

crackers cutted

 

TIME TO BAKE

These sourdough crackers should be baked on quite low heat, 350ºF / 175ºC.
They are ready after 20-25 minutes, or when the squares start to become brown around the edges.

I’m already addicted to these crackers. And that goes for the rest of the family as well. Two hours after I took them out of the oven, every little square was consumed.
The approach is almost the same as when I bake crispbread. But the taste is completely different. Wheat crackers remind me more of a snack.
I mean, imagine a big bowl of sourdough crackers together with some killer dips. The perfect start for any party.

 

Sourdough crackers

Print Recipe
Sourdough crackers
Sourdough crackers made of discarded sourdough starter. It always feels bad to waste food, but these crackers will solve your discarded starter dilemma. Besides, they taste so good you probably want to make them even if you don't have any discarded starter left.
Sourdough crackers
Servings
crackers
Ingredients
Servings
crackers
Ingredients
Sourdough crackers
Instructions
  1. Mix discarded starter with flour, butter, herbs, and salt. Form everything to a stiff dough with a rectangular shape. Let the dough rest for 5-8 hours if you want a more sour taste. Otherwise, continue to the next step.
  2. Pre-heat the oven to 350ºF / 175ºC. Flour the working surface and the rolling pin. Roll out the dough to a thickness of about 1/16" (1.5 mm). Transfer the rolled out dough onto a parchment paper. Brush with olive oil and cut the dough into squares with a pizza cutter or a sharp knife. Prick each square with a fork and sprinkle some sea salt on top.
  3. Bake the crackers for 20 to 25 minutes, or until the squares start to become brown around the edges. Remove from oven and transfer to a cooling rack.
Recipe Notes
  1. The starter used in this recipe had a hydration of 100% (equal amount of water and flour by weight).
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Italien salad dressing

Italien dressing

Is there anyone else than me that have given a new year resolution?
Is there anyone else than me regretting that?
I thought so.
Well, a promise is a promise. My new year resolution was to reduce my meat consumption. I have already reduced it a lot, but I think I can do more.

I don’t think I will ever become 100% vegan. However, I’m not even close to that. I can do more, no doubt about that.
But if I’m supposed to trade meat for more vegetables, it has to taste great. Otherwise, I will “forget” that resolution in a couple of weeks. There are thousands of ways to make vegetables more delicious. Some vegetables don’t need anything extra. They taste just fabulous as they are. But not all of them (anybody else not thinking Brussels sprouts is a godsend?).

I have decided to eat more salad for lunch this year. It’s a great dish. There are thousands of variations, and sometimes, just sometimes, you can add some meat and still feel good about it.

But a salad needs a dressing. Otherwise, it’s just boring. And the best dressing is that containing ingredients that you usually have at home. Because of course, you should mix your own dressing.
Buying ready-made dressing always gives you some extra junk you don’t want. Don’t believe me? Read the ingredient list next time you stand in the grocery store with a bottle in your hand. I’m sure you will find at least one additive that you don’t have a clue about what it is.

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