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
Ingredients:
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
Method:
- 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
I tried clicking on HERE to ‘Learn how to make a sourdough starter’, but was required to start a domain?
I just want to see how to make the starter!
Thx,
Carolyn
LikeLike
Ok thanks. I’ll check that out. Otherwise it’s down further in my recipes
LikeLike
These sound delicious! We have a dairy allergy, could the cheese be omitted without having to modify the recipe to account for the omission?
Thank you!
LikeLike
I haven’t tried it that way at all. I feel that they would definitely try to fall apart more. You could try to substitute with a little more flour if needed and some extra herbs or crushed garlic for flavour
LikeLike
This was the very first recipe that I tried with my gluten free sourdough starter discard, and I think it’s also my favorite. I’ve made these three times now and they only get better! So delicious – highly recommend people give them a try.
LikeLike
Thanks so much.
LikeLike
I made these with daiya shredded cheeze as I am lactose intolerant and they turned out wonderful! Thank you for the excellent, easy recipe!
LikeLike
Oh that’s awesome
LikeLike
Hi! I’m finding the dough a little hard to work with, but don’t have a lot of experience with kneading.. wondering roughly how much extra flour is needed for kneading and what type you use
LikeLike
I used a little white rice flour to get the right consistency. If too wet a little more flour and if too dry then just wet hands
LikeLike