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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Easy sourdough rye bread recipe

 

Sourdough rye bread

It’s about time I bake something with more rye, don’t you think? Most of the bread you find among the recipes on this blog contains mainly wheat flour.
For some strange reason, wheat flour seems to have a higher “status” than rye when it comes to baking. Besides, it is good for your health if you replace some wheat with rye
Despite that, bread baked with wheat flour seems to have a leading position on blogs (mine included), sourdough forums, and Facebook groups.
It’s weird because one of the most important reasons for baking with sourdough starter is that you get bread that tastes more.
I think you’ll agree with me when I say that sourdough rye bread tastes more than wheat. Still, most people seem to favor wheat bread.

Why is that?

One reason can be that it’s hard to bake bread with airy crumb if you bake with rye flour. Wheat flour is superior when it comes to that thanks to its high gluten content.
You also have to be more careful when kneading a dough with rye flour than with wheat flour. You can overwork it. Something that is quite hard with wheat dough.
Sometimes you don’t want bread that tastes too much, for example, if it is to be served to food.
Or perhaps some people just don’t like rye bread. What do I know?

I know one thing.

I like rye bread, and I think there are many of you who do the same.
So let’s start baking some great bread with a lot of rye.
When I say a lot, I don’t mean all rye. We will add some wheat flour, but only 40%. That gives you bread that is not so dense like bread baked only on rye tends to be.
If you don’t use your dough mixer, there’s no risk that you will overwork the dough. A few stretch and folds will be enough.

PREPARING THE DOUGH

As I mentioned earlier, I used both rye and wheat flour for this recipe.
The Protein content is 12.5% for the wheat flour and 8.5 for the rye.
The hydration is 75%. You may have to adjust that figure if you’re using stronger flour.
I’ve used my wheat starter (coaxed with some rye), but feel free to use a rye starter if that’s what you have available.
All ingredients were mixed, except the salt. After that I let the dough rest for an hour. I say rest and not autolyze. According to the hardcore sourdough aficionados, the starter is added after the autolyze. And I don’t want to mess with those guys.
After the rest, I added salt and performed the first stretch and fold.
I have described that process earlier in this recipe. Here you can also find an excellent video showing how to do.

rye sourdough

BULK FERMENTATION

Try to find a warm place for the bulk fermentation, preferably 78ºF/25ºC. That can be tricky if you are living in the northern hemisphere at this time of year. I use to place the dough in the oven with the lamp lit. That works fine, but you have to be a bit careful. It can be too hot, so I use to open the lid now and then and check the temperature with a thermometer. I let the dough ferment for 4 hours.

FINAL RISE

The time required for the final rise depends on many factors. The surrounding temperature and the strength of the starter are just two of many. You can let it ferment at room temperature or in the refrigerator depending on taste and how much time you have. Fermentation in cold temperature takes longer of course, but it also gives more taste to the bread. The end result can be quite sour though, so if you don’t like that, you should consider letting the dough ferment at room temperature.
It’s almost impossible to give advice about the time required for the final rise. Therefore I have stopped doing that. Instead, I encourage my readers to observe and touch the dough. The finger poke test gives you a hint when it’s time to bake. I have described the test in an earlier recipe, and you can read about it here.

bread is a celebration

 

TIME TO BAKE

Preheat the oven to 480ºF / 250ºC. I have used a baking stone for the bread on the pictures, but you can also use a dutch oven with good result. If you don’t have any of those items, It’s OK to use an oven sheet.
Always score the loaf before baking. Otherwise, you may end up with some interesting but undesired forms on your bread.
Always use steam in your oven when baking bread. It doesn’t have to be anything advanced. An extra preheated oven sheet that you can pour some water on before you close the oven lid is OK. Steam prevents the surface from drying out and gives the crust a more pleasant color.
This bread needs about 35 minutes in the oven. You may have to lower the heat during the last 10-15 minutes.

Sourdough rye bread close up

This is not a fancy or spectacular bread. It’s just an ordinary, hearty sourdough rye bread. The kind of bread I want for breakfast. Like my best sourdough bread, It’s quite easy to bake. I just have to bake this more often.

Crumb shot

 

Easy recipe for sourdough rye bread

 

Print Recipe
Easy sourdough rye bread recipe
This recipe for a sourdough rye bread is quite simple. But it will give you bread with lots of taste and character from the rye.
Sourdough rye bread
Servings
loaves
Ingredients
Servings
loaves
Ingredients
Sourdough rye bread
Instructions
  1. Mix all ingredients except the salt. Make sure that all flour is hydrated. Let the dough rest for an hour.
  2. Add salt and perform one stretch and fold. Perform 3 sets of stretch and folds in total during bulk fermentation, spaced out by 30 minutes.
  3. Let the dough rest for 4 hours at a temperature of 78ºF/25ºC.
  4. Lightly flour your work surface and dump out the dough. Divide it into two pieces with your bench knife. Flatten the dough gently with your hands. Form each piece of dough to a bâtard There's a link to an excellent video showing how to form a bâtard in the recipe notes
  5. Let the loaves rise until they pass the the finger poke test. The time required depends a lot on ambient temperature so don't look at the clock.
  6. Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below. If you have a baking stone or dutch oven, use them.
  7. Score the loaves in your preferred pattern and place them in the oven. Pour some water on the plate below and bake each loaf in 35-45 minutes.
  8. Let the breads cool on wire racks.
Recipe Notes

For those who prefer to use a stretch and fold technique instead of running the dough into a dough mixer, you may find this video helpful. You can also look at one of my previous recipes.

Maurizio from The perfect loaf has made an excellent video showing how to form a bâtard.

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