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.
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.
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.