The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive Oil Herbs de Provence Sourdough Discard Crackers

Benito's picture
Benito

Olive Oil Herbs de Provence Sourdough Discard Crackers

I’ve been keeping my sourdough discard and found a recipe for crackers which I’ve never tried making.  I’ve used my discards to make pancakes but never crackers.

They smell amazing and I have another batch still in the oven.  

I found the recipe online on www.loveandoliveoil.com I’ll post it if anyone is interested.

DanAyo's picture
DanAyo

Crackers look great Ben, but I don’t think your link above is correct.

Dan

Benito's picture
Benito

You’re right Dan, I was just gave the website, the correct link is this one hopefully https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html

rgreenberg2000's picture
rgreenberg2000

i looked this one up earlier, Ben, and have it bookmarked for when I have some discard to use. Crackers look great, and I’m always looking for new ways to use my pasta roller! Thanks for the link!

Rich

Benito's picture
Benito

You’re welcome Rich. Everyone loved them. Made eight large crackers and only two left now. 

‘It is so easy to roll between parchment paper if you don’t want to have to clean your pasta roller.

BakersRoom's picture
BakersRoom

This is my take on the recipe.  Same exact method, but with eggwash, and sliced into many pieces with a pizza cutter.  I don't know if its the eggwash or what, but mine take 22 minutes to reach a level of doneness I'm satisfied with.  It think it was 15 or 16 minutes on the recipe.  

And in the bowl...

I tried to do these in circles, but I find it too much effort, and there's still a little bit of waste, or you end up with bits and pieces that didn't go into circles. 

  

I highly recommend mastering this easy recipe, and you will have no more sourdough starter waste!

 

 

 

 

 

 

 

Benito's picture
Benito

The original recipe called for only 12-15 mins bake time, mine tend to take 14 mins or so depending on how thick I was able to roll them out too.  They really are tasty.  I haven’t discarded any sourdough starter since making crackers.

Not sure I’ve posted it yet but I’ve been making a sesame seed recipe that I created based on this recipe.  I’ll post it if I haven’t yet.

The Roadside Pie King's picture
The Roadside Pi...

 food

 food and indoor

Benito's picture
Benito

Nice crackers Will.

DanAyo's picture
DanAyo

These crackers have peaked my interest! I set it up in a spreadsheet for those that are interested.

I don’t keep discards but plant to build 200 grains by tomorrow.

If anyone is interested in the spreadsheet, send me a PM with your email address. For those that already have my spreadsheet, you can plug the numbers in and do a Save As to make a copy. The nice thing about a spreadsheet is the ability to change the quantity of starter/levain or Total Dough Weight and it will auto calculate all ingredients.

Dan

DanAyo's picture
DanAyo

Thanks, Ben. The cracker formula was a hit! I used the pasta roller to thin the sheets and a curly cutter to cut the dough. One batch had Maddon salt flakes and the other Old Bay seasoning. They had a great crunch!

Dan

Benito's picture
Benito

Those are beautiful Danny, glad you tried them.

DanAyo's picture
DanAyo

After that tasting these many times, I can say, “they are great”!

Very good formula. Crackers lend themselves to all kinds of seasoning...

QUESTION - The image above shows that cut dough proofing in a pan covered with plastic wrap. Did you proof them at room temp? I didn’t read that in the instructions but it seems like a good idea.

Dan

DanAyo's picture
DanAyo

Benny, I have baked these crackers 3 times now, and they are a huge hit! It seems any seasoning you like will work well, both in the dough and on the outside. Old Bay seasoning is still my favorite.

About the browning... The crackers are still not browning enough to suite me. I’ve baked them as long as 19 minutes. From the looks of other images it seems everyone is baking a paler cracker than I would like. IMO, the flavor is greatly enhanced with more browning. Maybe raising the oven temp to 400 or 425F may help. Also considering a small amount of diastatic malt.

We like the crackers so much, that a levain is built to get more starter. The spreadsheet is great for recalculating the ingredients. Last batch was 300g starter, the next may be 400g.

Danny

Benito's picture
Benito

So pleased that you have liked these.  I'm still not sure why my crackers brown so much more quickly that everyone else's crackers, but I have to be careful with the bake time as I've had a few that had a mildly burnt taste to them.  My last batch when I checked them the darkly baked ends were actually around the thickenss/thinness of a Canadian dime which is super thin.  I still wonder if I am just rolling them thinner than you guys are.

Benny

DanAyo's picture
DanAyo

I’ve been making these crackers weekly. Today I decided to bake them “Free Style” (without cutting) on a baking stone @ 400F. I cracked them by hand. They were docked to prevent major bubbling.

Cutting them with a wavy pasta cutter makes for a great presentation buy does take more time.

Danny