Last week, you learned to make your own sourdough starter. You will soon learn that with each feeding that you end up throwing out A LOT of sourdough starter. In honour of reducing food waste, I though I would share a wonderful recipe that I adapted to make my own sourdough crackers. Crunchy, crispy, and slightly tangy. Here is how to make sourdough crackers.
Thank you to sourdoughandolives.com for the awesome recipe!
(Yields 1 toaster oven tray)
- 100 grams of sourdough starter
- 50 grams of all purpose flour (more or less depending on the level of feed of your starter, see note below)
- 20 grams of olive oil
- Dash of salt
- Any seasoning of your choosing, such as garlic powder and chopped fresh rosemary (my go-to!). Onion powder, dried herbs would work well too.
How To Make Sourdough Crackers:
1// Combine all of the above ingredients together in a small bowl. It should come together like a soft, pliable dough. If it is too tacky, feel free to add some additional flour
Note: Newly-fed starter is typically thicker will need less flour - measure out 50 grams then add based on the feel of your dough
2// Place the dough on on parchment paper or a silicone baking sheet and roll until it fills out roughly an 8.5 by 11 inch surface. You may roll it out thicker or thinner depending on your preference. Baking time will need to be adjusted accordingly.
3// Using a knife and a light hand, cut the dough into desired shape. Pierce the dough with a fork
Bake in a 350F oven for about 30 minutes or until golden brown. Check the crackers at around the 25 minute mark to make sure they are not overly browned!
These crackers go AMAZING with a dip such as hummus or on their own!
Let me know if you try out the recipe below 🙂