The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Crackers

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RonRay's picture
RonRay

Sourdough Crackers

Sourdough Crackers


Previous blog: http://www.thefreshloaf.com/node/22542/noknead-multigrain-seed-and-nut-loaf


I know that most of us, that culture wild yeast, seldom actually "discard" the discards of our sourdough. Of course, it is not unusual to hear someone new to keeping a sourdough culture remarking that they hate to have to through out the discards. And again, of course, a dozen replies of "No! Make pancakes..." or "Oh, no! Make waffles... ". Well, from now on, I will be crying "No! Make sourdough crackers.. The older the discards, the better the crackers!"


Naturally, that does assume you like sour sourdough, but the crackers are great even with "un-sour" sourdough discards, Rye Sour, etc. or even non-discarded levain as the leavening ingredient.


I came across a year old post by Sarah Wood on using your discard for whole wheat crackers. The link is:
http://www.kitchenstewardship.com/2010/03/08/sourdough-recipes-galore-whole-wheat-crackers/
It certainly looked simple enough, so I tried it. I am certainly glad I did, although, a batch never last very long and another few hundred calories have been ingested.


So, here is a step by step, complete with photos, Baker's percentages, some suggestions, and pointers on the ingredients and process. Even if you are not of an experimental curiosity by nature, I suspect you will have some ideas for variations you would like to try.



A small amount Sesame Oil, or Olive Oil to brush the top of the crackers and Kosher salt to sprinkle over the oiled surface will also be needed.


Substitutions of butter or lard can be made for the coconut oil, but I prefer the coconut oil, either the Extra Virgin, or the Expeller types.


Notice that I chose the ingredient amounts to exactly match the Baker's percentages. This batch size works very well for one sheet of crackers per Silpat baking sheet and a 100 grams of discards is an equally reasonable size. If you wish, make multiples of this amount and store in the fridge until you want more crackers.


I do want to mention some considerations to keep in mind when using coconut oil. Using the Extra Virgin Coconut Oil is my first choice, Expeller Coconut Oil is my second and neither one requires special consideration in a warmer kitchen, but if the kitchen temperature, or the dough temperature, is below about 78ºF ( 25.5º C) then you should either use methods to maintain the temperature of all ingredients about 78ºF ( 25.5º C) during the mixing phase, or use softened butter. Coconut oil is liquid from about the 75ºF ( 23.9º C) and above. Adding it in a mix of cold, fresh out of the fridge, levain may very well cause lumpy, difficult dough conditions. Once the full mixing is complete, this is no longer of any potential problem.











Let your finished crackers cool before placing (if any are uneaten) in an airtight container to preserve their crispness.


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   Next Blog:http://www.thefreshloaf.com/node/22910/ingredient-list-and-calcultor-tfl-bakers


 


 



Comments

teresakay's picture
teresakay

how much is .9 grams of salt?

RonRay's picture
RonRay

1/8 tsp will be close to 0.9 gm

jyslouey's picture
jyslouey

The recipe says 3/8 tpsp though.

I have a set of measuring spoons that has one for a "pinch" which is supposedly is quivalent 1/16 spoon (.312ml) and two pinches would make 1/8 of a spoon @ slighly more than .6 ml (but not necessarily equivlant to .6 grm).  Multiply this by 8, you get approx 4.9+ ml (1 tsp = 5 ml),   3/8th would be .612 x 3 @ 1.8+, I weighed 1 level tsp of my salt twice (it came to 5 grms each time so that's abt right) and 3/8 came to 2.2  grms.  I'm hopeless with figures but this is how how I would work out the amt for 3/8 of a spoon?  

Judy

jeni_rainbow's picture
jeni_rainbow

...over these!

I just made my first batch, following your recipe to the letter, apart from subbing butter for the coconut oil cos I didn't have any in the house right now, and adding snippets of fresh rosemary to the top, along with the sesame oil and salt. So, so yummy - these will not last any time at all, but hey! there are so many fab ideas for flavours here to try out and they take so little time to whip up! :-)

Thanks for this fab recipe!

Jeni

RonRay's picture
RonRay

The only thing I found wrong with them was they just seem to disapear to fast  ;-)

 

Ron

jyslouey's picture
jyslouey

I will certainly give this a try, I'd like to make more use of my starter discards but just to be sure can I collect the discards from my first feed (in case I don't have enough to make 100 grms while waiting for discards from second feed to make up for the amt required? The discards would only be about 8 or less hrs apart and would of course be kept in the fridge in the interim.  Many thanks.

Judy 

RonRay's picture
RonRay

Just accumulate as you wish. Collection over an extended perion seems to work just fine for me.

 

Ron

jyslouey's picture
jyslouey

I collected enough SD discards to make a batch of your crackers.  I can think of so many options for the topping, sesame, poppy seeds, grated parmesan cheese, dried herbs etc. etc.  It's early afternoon here in hot  (28C+) humid Hong Kong, if everything works out, I should be able to  bake these before bedtime.  Can't wait to taste them.

Thanks for sharing the recipe.  I've not seen you or Akiko's postings for a while. I trust you are keeping well.

Best,

Judy

RonRay's picture
RonRay

Hope you like them, I sure did (^_^)

I have had no sign of Akiko. I only came on to reply.

jyslouey's picture
jyslouey

My SD is made with bread flour and not AP so the dough felt more soft  and  spongy like a stiff levain.  Some were crisp but some bits were soft and  chewy where there were air  bubbles that I had failed to roll out thinly.   I sprinkled it with some sea salt with dried herbs, poppy seeds plus a sprinklying of parmesan cheese.  I forgot to melt my coconut oil so used EV Olive oil but found it too  bitter for my  palette. .  I also forgot to brush the top with oil,  but the dough itself was already quite oily.  

I'll def.  be making another batch again and see if coconut oil would improve the taste next time.

Judy

Best

 

 

   

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