If you make your own sourdough starter, you can make your own sourdough crackers with the part of the starter to are told to ‘discard’ during the maturing process of the mother starter. While the discarded starter is not robust enough to make a loaf of bread, it makes the perfect base for these slightly tangy crackers. You can keep the starter in the fridge for a few days, but it will need to be at room temperate while you use it for this recipe. It does not need an extra ‘feed’ before use.
I like to add parmesan and rosemary or thyme to mine – use whatever you have handy in the garden, and have fun working out your own delicious combinations – or you can have them plain – other way they are delicious with cheese or a tasty home-made dip!
Prep time: 5-10 min / Cook time: 15-20 min / Serves: 8
1 cup of discarded sourdough starter at room temp.
1/4 cup of olive oil, macadamia oil or melted butter or coconut oil
1/2 teaspoon of salt
1 tbs of finely grated parmesan
1 tbs of finely chopped rosemary or thyme
3/4 – 1 cup of wholemeal flour
olive oil/macadamia oil for brushing the tops plus extra salt
Preheat oven to 180 (or 160 fan-forced).
In a mixing bowl (I use the KitchenAid with a dough hook, but you could do this by hand) combine the starter with the oil and salt and stir well to combine. Add the parmesan & rosemary. Begin to add the wholemeal flour, add half a cup first, then wait to see if you need any more to form a soft dough. Turn the dough out onto a floured piece of baking paper and knead lightly until your dough is smooth.
Divide the dough in half. Roll the first piece between two pieces of baking paper – dust with flour as you go to prevent it sticking. Roll the dough as thin as you can (around 2-3mm is great), it should almost fill a standard cookie tray. Use a sharp knife or a pizza cutter to slice the dough into squares or rectangles (this is the fastest way, or you can get creative with the cookie cutters), and place the baking paper sheet on a flat tray for the oven. Brush the top of the crackers with oil and sprinkle on the salt.
Bake for 15-20 minutes until they are golden – keep an eye on them, cooking time will vary depending on how thick the crackers are.
These will store in an airtight container for around 5 days.