Delicious Vegan Sourdough Crackers
One of my rituals every week is baking my own bread with sourdough starter. Now personally I follow the no discard rule as I hate wasting anything and the bread still turns out fine. I’m also a bit lazy and don’t want to feed my starter all the time. However, I know a lot of people produce discard so I want to share a few recipes that can use up the discard. Here is a favourite of mine: sourdough crackers for snacking!
If you want to ensure that your sourdough starter is always fresh and ready to bake you will feed it and produce discard. Personally, I only feed it before I bake so avoid the whole discard issue. If I want to bake something, like my English breakfast muffins, I just produce a bit more of my sourdough starter when I feed my sourdough starter before baking.
Sourdough Discard Recipes
There are quite a few great recipes you can follow if you need to use up discard. You can make English breakdfast muffins, these sourdough crackers, normal muffins and so much more! I will share more recipes when I try them.
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 cup sourdough starter
- 1/4 cup olive oil
- Toppings: coarse salt and rosemary (optional)
- Combine starter and oil then add the dry ingredients.
- Knead the dough a few times to incorporate the flour.
- Cover and let rest for 6 hours.
- Preheat oven to 175°C.
- Flour surface and roll out half the dough on parchment paper. The dough should be about 2mm. Then cut with a knife or I often use a pizza cutter into bite-sized pieces.
- Brush with olive oil and sprinkle with salt and rosemary.
- Bake for 6-8 minutes, turn crackers and bake for 6-8 more minutes
- Transfer to a cooling rack. Store in a glass. They also freeze well.
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 176mgCarbohydrates: 18gFiber: 2gSugar: 0gProtein: 3g
Have you tried this vegan sourdough crackers recipe? Share it in the comments!