OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Herbed Sourdough Discard Crackers

December 16, 2019 | Recipe by Bake with Paws
Herbed Sourdough Crackers

Herbed Sourdough Crackers



Don't throw away the sourdough discard.  You can make good use of it.  This crackers are supper crispy and addictive. Give it a try. 

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.

Recipe - Herbed Sourdough Discard Crackers 


INGREDIENTS:

300g sourdough discard
75g butter, soften or room temperature

Dried ingredients:
180 all purpose flour 
1 tsp sea salt
1 3/4 tsp baking powder
4 tsp herbs de Provence or any mixed dried herbs of your choice

METHOD:
  1. In a bowl of mixer, combine all dried ingredients, add in sourdough discard and butter. 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.  
  2. Preheat oven to 180C.
  3. Transfer the dough onto a clean floured surface and cut into 6 portions. Work with one portion at a time.  Shape into a small log each portion. Flatten with rolling pin first. Dust the dough with enough flour.  Flatten each dough by passing it through a pasta machine.  Start with thickness no. 4.  Dust the dough again and pass through thickness no. 2. Carefully transfer to the silicon mat or parchment paper. Cut with pizza cutter to your desired size.
  4. Transfer the whole thing to baking tray.  Bake at preheated oven for 10 minutes or until lightly golden brown and crispy.  Rotate the pan half way of baking.
  5. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
  6. Keep the crackers in an airtight container.
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Comments

  1. Anonymous5 July 2020 at 21:53

    hi! just wondering if these taste sour like a sourdough or does the baking powder help to neutralise the sourness? thank you :)

    ReplyDelete
    Replies
    1. Bake With Paws6 July 2020 at 06:12

      Hi, thank you for asking. There is no sour taste at all. The baking powder is actually made it more crispy. Please make it thinner will be nicer. I have been making a lot of this and received very good feedback.

      Cheers :)

      Delete
  2. Chloe31 August 2020 at 21:20

    Hi BWP. How can I make this using instant yeast? Do u have a recipie for this using instant yeast. Looks so good. Thanks Chloe

    ReplyDelete
    Replies
    1. Bake With Paws1 September 2020 at 06:10

      Hi, thanks for asking. I have not tried using instant yeast yet. I think there are some recipes online using instant yeast. I made this because of the sourdough discard. Instead of throwing away. I made this.

      Cheers :)

      Delete
  3. scw13 October 2021 at 05:04

    Just made these today and they turned out great! Such an amazing way of using so much leftover discard. I don't have a pasta machine so I just rolled them out the regular way

    ReplyDelete
    Replies
    1. Bake With Paws14 October 2021 at 00:22

      Hi, thanks for trying this recipe and your kind feedback. Without pasta machine is fine too. It is so happened I have one.

      Enjoy the crackers...

      Cheers:)

      Delete

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