OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Sesame Sourdough Discard Crackers
October 13, 2019
| Recipe by Bake with Paws
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My cousin sister loves baking too and she has been baking with sourdough recently also. There is usually plenty of sourdough discards and she is exploring ideas for other items to bake besides bread. She introduced me to these sourdough crackers. I am so happy with the result. It is a really delicious treat that is not difficult to prepare.
Recipe adapted from here with some modification.
I also have other Sourdough Crackers recipes that you may like to try too:
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.Recipe - Sesame Sourdough Discard Crackers
INGREDIENTS:
300g sourdough discard
75g extra virgin olive oil
Dried ingredients:
90g all purpose flour
75g extra virgin olive oil
Dried ingredients:
90g all purpose flour
45g whole wheat flour
45g rye flour
1 tsp sea salt
2 tsp baking powder
2 tsp baking powder
4 tbsp black sesame seeds, toasted
METHOD:
- Mixing:
- In a bowl of mixer, combine all dried ingredients, add in sourdough discard and olive oil.
- Mix with paddle attachment until all well combined.
- Shape into a ball and cover with cling film and rest for 30 minutes. You may also leave in the fridge overnight and bake the next day.
- Preheat oven to 180C.
- Shaping:
- Cut 4 pieces of parchment paper that fit into your baking tray or use silicone baking mats.
- Transfer the dough onto the counter top and divide into 4 portions. Shape each portion to a ball.
- Roll each ball on parchment paper to as thin as possible you can, like paper thin. Sprinkle some flour if the dough stick to your rolling pin.
- Cut with knife or pizza cutter to your desired size.
- Transfer the whole thing to baking tray.
- Baking:
- Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy. Rotate the pan half way of baking.
- Transfer to a cooling rack and repeat baking with the rest of remaining dough.
- Storage:
- Keep the crackers in an airtight container.
- If left unopened in airtight container, the crackers should stay good for about 6 - 9 months in the fridge.
Hi, just tried out this sesame crackers. Taste good. Tq for sharing
ReplyDeleteYou are most welcome, Melinda. Thanks for trying this recipe.
DeleteCheers :)
Hi, what is the substitute for rye flour?
ReplyDeleteHi, you can replace with all plain flour.
DeleteYou may want to try this recipe, use rolling pin to roll thin instead.
https://www.bakewithpaws.com/2020/03/herbed-sourdough-crackers-using-pasta.html
Cheers :)
Hi, is it an unfed sourdough discard ? Thanks
ReplyDeleteYes.. thanks for asking :)
DeleteCan you advise when we can use the discard? After 7 days?
ReplyDeleteHi, thanks for asking. You may use anytime you have it. If you don't have discard, you can use the freshly starter too.
DeleteCheers :)
The crackers were beautiful. Replaced some of the oil amount with toasted sesame oil and they turned out great.
ReplyDeleteHi, thanks for reading this post. This is great idea and sounds yummy. I will try toasted same oil next time. Thanks for sharing.
DeleteCheers :)
Hi! Just want to let you know that my family really love this recipe. Thank you so much for sharing. Can I ask you if I use more Rye flour in the feeding, would the discard taste more sour hence I should add more salt in this recipe to cover it? Thanks
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Glad to hear that your family love it. I have not tried to use rye flour to feed. Hence, I am not sure the outcome. However, you can use more rye flour in the crackers.
DeleteCheers :)