2 SOURDOUGH DISCARD Recipes || CRACKERS || FRY BREAD

I love making no wait sourdough recipes. These 2 are the simplest of them all! Give them a try and let me know what you think! #sourdough #sourdoughstarter #fromscratch
Sourdough Cracker Recipe: therosehomestead.com/sourdoug...
Instagram: / the_rose_homestead
www.therosehomestead.com
Affiliate links: I receive a small commission on sales at no cost to you.
Silpat: amzn.to/3sua1ch
Baking sheet: amzn.to/3f2rtlm
therosehomestead.com/product-...

[@diannalynnYT]

Love that your cracker recipe doesn't call for making a dough with more flour. Going to make these with Everything Bagel seasoning

[@TheRoseHomestead]

Oooh, that sounds so good! I will definitely try that as well!

[@galeharris6696]

I just made the frybread sprinkled with everything seasoning, and wrapped it around my egg salad made with your homemade mayo recipe, plus some of the pickled beets on the side, made with the recipe you showed a while back! It was all soooo delicious! I didn't really plan it that way (except for all the flavors seeming to go together), but it illustrates how much you've helped me in my homemaking journey--thank you, Mary!

[@TheRoseHomestead]

Oh wow! Yum! That sounds so awesome. Thank you so much for sharing!

[@galeharris6696]

I want to try the crackers soon, too. They look wonderful!@@TheRoseHomestead

[@ameliaheng2699]

I tried this today, added abit of sugar as well. It's so easy and so good! Thank you

[@vickywikle3736]

These crackers!!! Oh my!!!! They are delicious!!!!

[@gdavis2349]

I have tried making crackers in the past and I have trouble getting them thin enough, but after watching you I will try again. I made your pizza two days ago and my husband liked them. Made pumpkin soup yesterday and was delishous!

[@TheRoseHomestead]

I believe you will really like these. They are so crisp and light. I'm so glad you liked the soup and pizza! I'm working on a sourdough pizza crust to bring to the channel.

[@chrystinabush862]

I love the crackers. I’ve made them twice this week. And trying the fry bread tomorrow

[@TheRoseHomestead]

Oh, that's great! I love those crackers!

[@Cindyluview]

Oh I have to make these for our next charcuterie board!! Love how rustic they are!

[@TheRoseHomestead]

What a great idea! Putting that on my list!

[@zacharysherry2910]

You said "catastrophic flooding" at the same time that my cat knocked my drink over.

[@jeanettegomez1145]

You have no idea how happy I am that I happened to find you!! Today is day 1 since I just made a starter, thanks to you. I love your calm demeanor. It is a welcome change and makes me think I will be successful at eventually making a healthy loaf of sour bread. Thank you for what you do!

[@TheRoseHomestead]

Thank you so much!!!

[@sharontwombly61]

I just started watching your videos. I’m very impressed with all of them. Your songs are beautiful and They give me peace. I hope you continue making them. I love your sourdough bread recipes. God Bless you🙏

[@TheRoseHomestead]

Thank you so much! I appreciate that! God bless you and yours!

[@darlenethompson1438]

I love this recipe. I use bruschetta spice and add Parmesan cheese. About 1/2 cup. Big hit. I want to try the fry bread.

[@TheRoseHomestead]

Sounds great!

[@cfs9828]

Just began sourdough experiments in my old age LOL. I love all your videos, and thank heaven for the older vids. Can’t wait to use my saved discard for your flatbread and crackers. God bless!

[@MeowMeow-pj5vb]

All Hail The Queen of Sourdough 🗣MARY ROSE!

[@robinseebach8967]

Made your easy sourdough starter and today, I made those delicious crackers!!! When thin they cook faster and are so crunchy. I might try making dough and let rise then make fried bread in a little more grease. Yum Thank you for the recipes!

[@HellenaHanbasquet]

Love this. Thank you!

[@camicri4263]

Awesome thanks!

[@YARG9X9]

Can't wait try your recipes

[@peggyjohnson1991]

Oh wow! I wrote these down, I can’t wait to try them. Thank you so much Mary

[@user-qr2kt2oq7s]

Thanks for great recipes and cooking ideas.

[@lindajames4122]

I will be trying these recipes. Thanks Mary

[@spearageddon3279]

Crackers in the oven right now - SOOO EASY - and I know they'll be awesome because the mix tasted good! That quick bread is a great idea too, I'm going to do that for quick garlic bread when we have pasta, spread some butter on it and done. 😊

[@TheRoseHomestead]

Yummy!

[@deborahtofflemire7727]

Great job from Ontario Canada

[@anac3316]

Love the idea of crackers making ❤thank you

[@LetsTravelThisYear]

Thanks for another great video. I will try those crackers soon.

[@countrygalinthecity]

Going to try crackers now...definitely will be trying the fry bread soon!

[@his-sweetie]

Thank you😊

[@debs2842]

The crackers are soooooo good. Made a batch and ate them all. They're addictive

[@BrokeButBountifullyBlessed799]

I bet that fry bread would be great for pizza crust

[@his-sweetie]

Crackers are really yummy! Doing flatbread right now.😊

[@ayoung9441]

I've made SD crackers before & love how easy they are 😃. I'm gonna have to try the SD Fry Bread, it looks even easier 👍. Thx for the video!

[@fkeen1954]

Good video, those look very good.

[@TheRoseHomestead]

Thanks!

[@andyoudontknowwhen]

crackers were a hit!! And so easy!! Thanks!!

[@TheRoseHomestead]

So glad!

[@DizzyIzzyMom]

Love your videos

[@TheRoseHomestead]

Thank you!!

[@KisnCozns51]

I know this is an older video, but I'm so thankful for it! I'm a newbie to sourdough, (Ok, I'm really a several times over newbie, cuz I just can't keep up with it!), and I was desiring something to do with the discard. I gave your frybread a try and I think I didn't my pan heated enough, and I used too much coconut oil. Lesson learned and looking foward to trying it again! Thanks again for your video! And yes, I hit the subscribe and like button! ;) ~Wendy

[@TheRoseHomestead]

Thank you so much!

[@irismiller5419]

Yum Did you flip the fry bread?

[@TheRoseHomestead]

Yes, I flip it once to make sure it browns on both sides. Thanks for watching!

[@mancelafleche745]

So I would like to re-cap do we still feeding the discard each time or use it all ?.and then star using the stater right ?.. please help

[@TheRoseHomestead]

The discard can be used up in pancakes, biscuits, or crackers. The starter is what you feed to get it active to use in proofing bread. Discard is just starter that is hungry and hasn't been fed in a long time. Always leave a little in the jar to feed and get active again. I don't really have discard anymore. I put my starter in the fridge as soon as it starts getting active and just use it until the jar gets low. I hope this helps!

[@maryberkenpas1596]

When making the fry bread, did you cover the pan with a lid, or flip the bread like a pancake? Or just pour in and fry until done? I’m learning a lot about sourdough from your channel, so thank you! Looking forward to trying these recipes as well 🙂

[@TheRoseHomestead]

I make it like a pancake. Fry one side then flip once. I hope you like them!

[@maryberkenpas1596]

@@TheRoseHomestead perfect! Thank you! 😊 Have a good day and God bless 🙏🏼

[@donnabrown1262]

quick ?? did u have a rack under the crackers cooking them or was it just that you put the cookie sheet on rack then slid crackers on rack :). just wondering, as mine tent to be a bit over browned, lol. What you call fry bread, I call Bannock. I have been making it for years, usually make sure have bit of left over dough when making bread add herbs and fry it up :)

[@TheRoseHomestead]

I transfer the crackers onto the rack after baking. That's so interesting, thanks for sharing!

[@magdapearson9929]

Tried the crackers recipe and I ate the whole lot😂

[@TheRoseHomestead]

Oh, I know exactly what you mean, ha ha! They are addictive and hard to stop eating!

[@jeanettegomez1145]

I meant to write sourdough bread!

[@katrinagarland5219]

What state are ya'al in... I'm a Virginia girl myself. Love your channel and presentations... thanks!

[@TheRoseHomestead]

Thank you!! We're in Virginia as well!

[@shannjess5223]

Hi lovely can you explain what discard is and its purpose , if you don’t mind

[@TheRoseHomestead]

Really, discard is just starter that hasn't been fed in a while and has gotten hungry. I personally do not have any discard with my established starter. I feed my starter, let it get bubbly, put it in the fridge and pull straight from the fridge to use my starter in recipes until the jar gets low and needs fed again. I just keep repeating that process with no discarding. If you don't use your starter for a good while, you can take out some to use for pancakes, biscuits, or crackers and feed the starter to get it active before using for bread. I hope that helps!

[@maryscavone5622]

Should you alwsys keep uour sourdough starter in the refrigerator?

[@TheRoseHomestead]

I always keep mine in the fridge. I only take it out to feed it, let it get active, and then back in the fridge.

[@maryscavone5622]

@@TheRoseHomestead Thank you . I keep missing that part.

[@teresaholland4790]

My question what kind of grill did you use a gas grill a wood grill?

[@TheRoseHomestead]

We have a wood fired grill and an electric griddle we use.

[@barbarameeker7986]

Do you grow and dry your herbs?

[@TheRoseHomestead]

Yes! We grow several culinary herbs and many medicinal herbs as well. I have a big dehydrator that gets a lot of use in the early fall.

[@brendachapman4559]

Mrs. Mary I tried the crackers and they tasted great but once they cooled really well they were really hard to the point we couldn't eat them and the ones in the middle were kind of gummy. I know its not your recipe so what did I do wrong? Much Love and Blessings

[@TheRoseHomestead]

Since all ovens are different, I would suggest lowering your temp 25 degrees and letting them bake a few minutes longer at the lower temperature. Just until they start barely browning on edges. I hope this helps!!

[@brendachapman4559]

@@TheRoseHomestead Thanks so much! I will try that. Much Love and Blessings

[@katlee4948]

A sprinkle on crackers hidden valley ranch

[@cathywalsh7473]

I’m a little confused. Some people use the word “sour dough starter” and “discard” interchangeably, however others are very black and white on the subject that one is what you take out of the starter before you feed it. I really don’t see a difference but I noticed you said this was for “discard” but the recipe for the crackers said to use “sour dough starter”. I now have 3 jars of starter having been fed different times and used. I have never discarded any since I first made the initial starter. I fed one jar on 7/9 and used it the next day but I then put it in the fridge. Can I pull that one out on 7/12 and just use it to make the crackers without feeding it? Also, in the video you stated that you should feed your starter to have it as thick as yours to make the fry bread. Then are you using discard or feeding starter and using it? Please know that I am not challenging you, I am a new baker (at 65) and trying to learn as much as I can. My family loves your recipe for soft sour dough bread and I doubt I’ll be buy sandwich bread from the store anymore now that I can make it. Thank you for all your recipes, funny shorts, and especially for sharing your with through music. Blessings to you sister.

[@TheRoseHomestead]

I'll be honest, I don't really ever have "discard". I only have fed starter. I feed it once or twice a week and pull from it until it needs fed again. Some people pull starter before feeding it, I do not. I just feed it when it needs to be fed and never take any out just for the sake of feeding it. So, really, in my opinion, it's all starter ha ha! Thank you so much for watching!

[@cathywalsh7473]

@@TheRoseHomestead thanks for answering. I thought every time I wanted to use my starter I need to feed it (I never discard any) and I probably do because a couple of weeks or more can go by before I use it which is why I always feed it first. I guess if I used it more I would feed it more and wouldn’t have to feed it each time. I didn’t realize starter can be fed once then put in the fridge and two days later used without feeding it. Since I have starter I just fed two days ago, I’ll take it out tomorrow morning and use it to make your cracker recipe. If it doesn’t work, no big worries, I have two more bottles of starter. My husband is beginning to wonder about me.🥸

[@margiemcpherson4842]

Can i use almond flour?

[@TheRoseHomestead]

I never have. I would think it could work though. If you try it, please let me know!

[@littleme3597]

Why is it called discard? How does that come about?

[@TheRoseHomestead]

It is just a term for starter that isn't active anymore. If you keep the starter in the fridge, you really don't have discard. But, if you keep it on the counter you will have some at times if you don't use your starter everyday or 2. My starter is really always active since I store it in the fridge and keep the fermentation process at a snails pace. I hope that helps!

[@chrissybackes1942]

Where are you from?

[@TheRoseHomestead]

Virginia

[@chrissybackes1942]

@@TheRoseHomestead Good morning… Virginia.. Wow Long way… I’m from Tucson Arizona 👋👋👋

[@harleyinred]

doesnt taste sour?

[@TheRoseHomestead]

My sourdough starter does have a marked sour flavor. Every starter is different. I've tried some that don't have any sourness at all. It's a very pleasant sour though.

[@harleyinred]

@@TheRoseHomestead yes my starter has a pleasant smell too, this was first time i used discard to make the flat bread, the person i watched didn't add any thing to the starter, maybe that's what was wrong. Most times i've used didn't really taste it, how i like it