OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Herbed Sourdough Discard Crackers
December 16, 2019
| Recipe by Bake with Paws
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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. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Herbed Sourdough Discard Crackers
Yields: Approx. 96 pieces
INGREDIENTS:
300g sourdough discard, cold
75g butter, soften or room temperature
Dried ingredients:
180 all purpose flour
75g butter, soften or room temperature
Dried ingredients:
180 all purpose flour
1 tsp sea salt
1 3/4 tsp baking powder
1 3/4 tsp baking powder
4 tsp herbs de Provence or any mixed dried herbs of your choice
2 Tbsp toasted white sesame seeds (optional)
METHOD:
- Mixing:
- 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.
- Shaping (Wiith Pasta Machine):
- 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.
- Transfer the whole thing to baking tray.
- Shaping (Triangle Shape):
- Transfer the dough onto a clean floured surface and cut into 16 equal portions.
- Shape each portion into a ball.
- Flatten each dough with a rolling pin on parchment paper (size of baking tray). Then roll out to a very thin (thickness of 1 mm approximately).
- Cut with a straight knife or pizza cutter into 6 segments.
- Transfer the whole thing to a baking tray.
- Baking:
- Preheat oven to 180C.
- Bake at preheated oven for 10 minutes or 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 - 10 months in the fridge.
Shaping with Pasta Machine
Triangle Shape
hi! just wondering if these taste sour like a sourdough or does the baking powder help to neutralise the sourness? thank you :)
ReplyDeleteHi, 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.
DeleteCheers :)
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
ReplyDeleteHi, 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.
DeleteCheers :)
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
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Without pasta machine is fine too. It is so happened I have one.
DeleteEnjoy the crackers...
Cheers:)