Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter!
Sourdough “discard” keeps for a long time in the refrigerator, although it can become quite sour after a while. That is perfect for this recipe, which, due to the yeasts, tastes incredibly similar to “cheez”-based crackers! In fact, a common vegan substitute for cheese flavor is nutritional yeast. We are using the native yeasts in the starter to achieve a similar umami-rich, sour flavor!
Note that the longer the discard sits in the fridge, the more pronounced the yeast (and the cheese-like flavors they lend) will be. A recent batch I made was from starter accumulated about 6 weeks prior.
Cheezy Sourdough Crackers
Made with almost 100% discard, vegan too!
Ingredients
- 600 g (4 cups) discarded sourdough starter
- 60 g (4 Tbsp.) coconut oil
- 14 g (3 tsp.) sea salt
- 15 ml (1 Tbsp.) herb-seasoned salt or dried herbs and/or garlic powder
Instructions
- Melt coconut oil until it is liquid.
- Stir starter well before adding to bowl (it can settle out as it sits). Combine starter, oil, herbs and sea salt together and mix well into a thin batter.
- Preheat oven, setting on convection bake or bake to 350°F/177°C.
- In the center of each of two half-sheet sized pans lined with parchment paper or a silicone mat, pour half the batter.
- Tilt the pans so the batter spreads out into even, rectangular-shaped layers.
- Place pans into oven.
- After 10 to 12 minutes, the batter will start to firm up. Remove pans and score the batter into bite sized squares with a pizza cutter or bench scraper. Rotate and place pans back into oven.
- Every 15 minutes, rotate the pans. After 30 minutes, break up the crackers and flip over so that they brown evenly on both sides.
- When the center crackers are cooked through (may take up to 50 minutes), remove pan from oven. Break up into squares. Let cool and crisp up. Store in an airtight container.
Have you made this recipe?Mention @fermentersclub or tag #fermentersclub!
