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.
Stephanie’s Sourdough Crackers
- 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
- 1. Preheat the oven to 375°F (190°C)
- 2. 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.
- 3. To the same bowl add the onion, garlic, tapioca starch, white rice flour, cheese, parsley, salt and pepper.
- 4. Rest the dough for 30 minutes in a warm place.
- 5. 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.
- 6. 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.
- 7. 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.
- 8. Bake for 40- 45 minutes, until they are starting to brown around the edges.
- 9. 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