Everybody is making sourdough these days, myself included. I have actually been making sourdough for the last few years and appreciate the process of making , baking … AND eating it. But then there is all this discard sitting in a jar in the fridge. I have to admit I do not like the discard added to sweet recipe like pancakes. But I love the tanginess of it in savoury things, like pizza crust and crackers.
This recipe is a great way to use up a cup of discard, it is well fermented and you are not wasting any flour.
Learn how to make a sourdough starter Here
220 g (1 cup) sourdough starter discard
100 ml warm water
1 tsp onion, grated
2 garlic cloves, minced
2 tsp psyllium husk
1 Tbspn olive oil, plus extra for brushing on top of crackers
1 Tbspn nutritional yeast, plus extra for sprinkling
20 g (1/4 cup) tapioca flour
40 g (1/4 cup) white rice flour
90 g ( 1 cup loosely packed) aged cheese, grated
1/4 cup parsley (optional), chopped
1 tsp salt
1/4 tsp pepper
- Preheat the oven to 375°F
- In a bowl, mix together the unfed starter (straight from the fridge), with the warm water, then add all the other ingredients. Rest for 30 mins in a warm place.
- Knead the dough until thoroughly mixed and roughly shape into a rectangle on a piece of parchment paper.
- Using a rolling pin, roll the dough as thin as you can to an 1/8 of an inch thick or even thinner, then cut into squares with a pastry cutter or a knife
- Transfer the dough and parchment paper onto a baking sheet. Lightly brush the tops of the sourdough crackers with olive oil. Sprinkle the tops of the crackers with salt and more nutritional yeast. Prick crackers with a fork.
- Bake for 40- 45 minutes, until they are starting to brown around the edges.
- These are so good eaten warm and you can reheat them before serving. You can also store them in an airtight container at room temperature