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
Stephanie’s Sourdough Crackers
Ingredients
- 220 g sourdough starter discard
- 100 ml warm water
- 1 tsp grated onion
- 2 cloves grated garlic
- 2 tsp whole psyllium husk
- 20 g tapioca starch
- 40 g white rice flour
- 90 g aged cheddar cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil plus a little extra for brushing on top of the crackers
- 1 tbsp nutritional yeast plus extra for on top of the crackers
Instructions
- Preheat the oven to 375°F (190°C)
- In a medium size bowl, mix together the unfed starter (straight from the fridge), with the warm water, then whisk in the psyllium husk.and m Rest for 30 mins in a warm place.
- To the same bowl add the onion, garlic, tapioca starch, white rice flour, cheese, nutritional yeast, salt and pepper.
- Rest the dough for 30 minutes in a warm place.
- On a piece of parchment paper that is cut to fit a large baking tray. Knead the dough on a floured surface until it is thoroughly mixed and then transfer the dough to the parchment paper and roughly shape it into a rectangle. 7.
- Using a rolling pin, roll the dough as thin as you can to about 1/8 of an inch thick, then cut the dough into squares with a pastry cutter or a knife.
- Lightly brush the tops of the crackers with olive oil and then sprinkle them with salt and more nutritional yeast. Prick the crackers with a fork.
- Bake for 40- 45 minutes, until they are starting to brown around the edges.
- These crackers 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
Ok thanks. I’ll check that out. Otherwise it’s down further in my recipes
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!
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
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.
Thanks so much.
I made these with daiya shredded cheeze as I am lactose intolerant and they turned out wonderful! Thank you for the excellent, easy recipe!
Oh that’s awesome
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
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