This weekend we had my parents, my sister and her family up for a get together. This was the first time I had seen them since Christmas! We wanted to have a get together now that COVID cases have gone down and before school starts up again, in case they start to rise again.
The afternoon of the get together, I realized that I had completely forgotten to consider an appetizer! We like to have a glass of wine when people arrive, so it’s good to have some food to go with it. I didn’t want to go to the store again so I considered what I could make from ingredients I already had. I was feeding my sourdough starter when I remembered a recipe for sourdough discard crackers that I had seen posted by Tandy Sinclair of Lavender and Lime.
Unfortunately, when I looked at her recipe, I found that it wouldn’t work for this time because the crackers had cheese in them. My mother is lactose intolerant and my brother-in-law is vegan, so that recipe wouldn’t work for this occasion. Since I’d never made crackers before, I wasn’t sure if it would work to just take out the cheese so I searched for another recipe.
I finally settled on a recipe for sourdough discard crackers with olive oil and herbs from Love and Olive Oil. I followed her recipe pretty much exactly, except that she rolled her dough out with a pasta machine for more of a rustic shaped long cracker and I cut mine into 2-inch circles. She also recommends flaked salt for the top of the crackers but I didn’t have any. I used fine sea salt and still thought they were pretty good.
I made some quick guacamole with some avocados I had on hand and served that with the crackers. I liked the crackers very much and found them easy make, so I decided to make them again today to get a picture of them and share the recipe 🙂
The mix of herbs and the tang of the sourdough make these crackers very tasty. They have a lot of whole wheat flour in them, so they remind me of a wheat thin in taste, but not as sweet as the commercial ones. The recipe calls for Herbs de Provence, which is a mix of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. If you don’t have that, you could substitute any of those herbs or your own mix of them.
Sourdough Discard CrackersThese crackers are an easy way to use your sourdough discard. The dough takes seconds to put together and doesn’t require any kneading. The mix of herbs and sourdough tang make these crackers pop! Cut them into 2-inch circles like I did, or in strips for a more rustic cracker. Recipe credit: Love and Olive Oil
- In a medium bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine.
- Cover and let rest in fridge for 30 minutes, or up to 24 hours
- Preheat oven to 350 F/180 C
- Roll out dough to about 3 mm or 1/8 inch thick.
- Using a 2-inch round cutter, cut out rounds of dough and place on two lined baking sheets. Place one sheet in the fridge to chill while you cook the first set of crackers.
- Before baking, lightly brush the tops of the crackers with water then sprinkle generously with salt.
- Bake until crackers are dry and firm. Between 12-20 minutes, depending on how thinly your crackers are rolled. Begin checking at 12 minutes, then check every 2 minutes thereafter.
- Let cool completely on pans. Store in an airtight container.