I’ve been on a cracker/crisp kick lately. I’m a textural eater, so I hold crispy things (chips, crackers, toasted bread) closely to to the heart. I have an endless supply of sourdough discard and need to find something to do with them. I also enjoy quick and easy and yummy recipes. Crackers falls into all three of these categories.
My other cracker recipes:
- Sourdough Discard Cheese Crackers
- Quick and Easy Sourdough Crisps with just Sourdough Discard and Spices
- Sourdough Discard Cornbread Crisps
- Rustic Sourdough Pita Crisps
This one is crunchy with delicate flavors: perfect to top soups or salads or to have on hand as something crunchy and simple to snack on. Just 4 base ingredients and takes less than half an hour to make.
Sourdough Discard Garlic Crackers
Crisp & garlicky sourdough discard crackers. Vegan friendly.
Servings: 4
Ingredients
- 100 g sourdough discard
- 20 g olive oil or butter
- 50 g all purpose flour or bread flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 4 cloves garlic finely minced, optional
Instructions
- Mix together sourdough discard, olive oil, salt and garlic and then add in flour.
- Preheat oven to 325F. Transfer your dough onto a baking mat or parchment paper and using a rolling pin roll the dough out to your desired thickness. Note that they will puff up a little during baking.
- Using a fork, make dots all over the dough. Then, using a bench scraper or knife, cut out the dough into squares of your desired size.
- Transfer the baking mat onto a baking sheet and bake the crackers for about 20-25 minutes. Check on the crackers half way to remove any edge pieces that cook faster. At this point, I also like to break apart the crackers some more so they can more evenly cook.
- Cool and break up any remaining crackers. Enjoy! Store in an airtight container when completely cooled.
Why do you have an endless supply of sourdough discard? Why do you have any? If you bake every few weeks you never need to”feed” it unless you learned from internet blogs.
Hi. I bake every week, so I keep my starter on my kitchen countertop. Because it is at room temperature, it requires more occasional feeding. I collect all my discard (I have about 25-30g of discard after each feeding) and store it in the fridge until I have enough. Then I’ll use it in bakes, like this discard cracker!
How do you maintain your sourdough starter if you don’t “feed” it?