The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Discard no more! Delicious crackers!

Rae Weniger's picture
Rae Weniger

Discard no more! Delicious crackers!

Based on Katie and Sarah’s recipe for whole wheat sourdough crackers, this is my humble adaptation:

200 grams of ‘discard’ (mine is a dark rye)

60 grams fat (coconut oil, butter, lard). Loving the coconut.

200 grams flour (spelt is great, white bread flour is good, dark rye is fine, white rye too)

1 teaspoon salt

Make a stiff dough, using these ingredients, which are all approximate measures.  Cover and let sit at room temperature for 5-6 hours.  One person I know let’s the dough sit for 4 hours.  So be as creative as you like with all of the above!

Roll very thin on parchment.  Score with a pizza cutter. Brush with olive oil, then an egg wash.  Grind salt on the tops, and sprinkle with caraway, sesame seeds, or your choice of herbs. (Finely grated cheese was a big hit). Bake for about 15 minutes at 350.

 

Original recipe is found here:

https://www.kitchenstewardship.com/whole-wheat-sourdough-crackers/

Thank you Katie and Sarah!

 

Comments

isand66's picture
isand66

Now you need some good cheese a glass/bottle of wine to go with it :).

Rae Weniger's picture
Rae Weniger

And another batch of crackers...those went fast!

Lechem's picture
Lechem (not verified)

Good enough to purposefully build some "discard",