Sourdough Discard Crackers

Discard Sourdough Starter and what to do with the extra? Why Sourdough Discard Crackers of course. I want to say a big thank you to everyone as we learn the way to edit episodes together. There will be a few glitches for sure but we really do appreciate your patience and support. I had a glitch with the clip that showed cutting the dough into squares with a pizza cutter but decided to post anyway as someone asked for something to use their discard on. Here it is Chrissy, I hope you enjoy it.
Crackers Sourdough April 2023
Preheat oven to 350 degrees
Ingredients
206 Grams Sourdough Starter
40 Grams Olive Oil
37 Grams Wholegrain Flour
65 Grams Unbleached All-purpose
4 Grams (1/4 tsp) Salt
1 tablespoon Herbs of Choice, Optional
Instructions
Add all the ingredients into a large bowl and mix until dough has texture that is smooth and elastic; add any desired spices at this time to taste. Weigh dough out and divide into 2 equal pieces. Wrap with saran wrap and chill in fridge for about 30 minutes.
After 30 minutes, place dough one at a time onto silicone baking sheet; cover with sheet of parchment then roll out dough ball until thin enough for desired cracker crispness. Score crackers into desired shapes with cutter or cut into squares using pizza cutter. Then poke fork holes into each cracker to prevent them rising too much.
Bake 15 minutes and then turn off oven. Let sit in oven another 15 minutes until desired consistency crisp desired.
Remove Or if making multiple batches, you can’t turn the oven off and let them stay warm in there for a while to crisp up., So put a piece of tinfoil on top of the stove where the oven vents from and pull the crackers out of the oven, any of them that are still a little gooey just go on that little piece of tinfoil until they crisp up.
Please watch your oven times as some ovens run hotter and can burn the crackers in a matter of a few minutes so try using the foil method above instead.
Cool on rack and then move to airtight container. Crackers may last in sealed container or bag for about 1 week.

[@FlatTireFarmHomesteadingAlaska]

Needed a refresher. ❤❤

[@FlatTireFarmHomesteadingAlaska]

I’m excited for this one!!

[@BrakesBake]

I cannot wait to see your results.

[@bigfamilyexpedition]

Yum! Definitely going to try this recipe! ❤

[@BrakesBake]

Hope you like it! Let us know.

[@FlatTireFarmHomesteadingAlaska]

Let class begin! Dang it! I forgot to bring an apple to kiss up to the teacher! ❤

[@BrakesBake]

You know those people you meet and you immediately click; well that’s how I feel about you all.

[@FlatTireFarmHomesteadingAlaska]

@@BrakesBake long distance hugs!

[@BrakesBake]

@@FlatTireFarmHomesteadingAlaska Right back at you

[@cindyschwager40]

Can you share the recipe for the sourdough starter? Thanks

[@BrakesBake]

@@cindyschwager40 I will try and do one in August

[@6610andrewc]

Hi what garlic herb seasoning are you using? Does it have salt in it? Thanks

[@BrakesBake]

Brand is clubhouse. It lists black pepper and sea salt as well as the garlic and herbs mix. I have also used Mrs. Dash garlic and herb with no salt. So yes it has some in this one.