Sourdough Crackers Using Active Starter Discard

These sourdough crackers are made with the discard from after feeding your starter for bread.

Sourdough Crackers
Sourdough Crackers
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I knew at the start of the pandemic that it would probably touch each and every one of us. First my closest friend whom I consider a sister, got it. She was very sick but managed to self isolate and recover at home. Thankfully for her, her husband could sleep in the spare room. And she had all she needed in their bedroom. Another close friend became ill but sadly his heart could not cope with the virus and he passed away. There was a high probability that he became infected while visiting a specialist. Then ten days later I was doing my shopping when an announcement was made that the store was closing. They had to do a deep clean due to a positive case being identified amongst their staff. A day after that, a childhood friend got sick.

Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Crackers ♥ #LavenderAndLime Click To Tweet

She works in a pharmacy and her risk of exposure was therefore quite high. I decided there and then that I was not going to risk seeing my dermatologist. The receptionist was very understanding. Even while she was reassuring me that they do not let sick people in to the rooms. But you do not have to be displaying symptoms to be ill. And I thought that seeing as I had seen him less than a year ago I could push the appointment to further on in the year. I am now going in September by which time the virus will have peaked here. And hopefully by then an antibody test will be readily available for some extra peace of mind. Have you continued with your medical appointments during the pandemic?

Sourdough Crackers

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5 from 1 vote

Sourdough Crackers

Use your active starter discard to make these delicious crackers
Recipe Category: Canapé

Ingredients

  • 60 g flour
  • 28 g salted butter, cubed
  • 0.625 mls smoked paprika
  • 30 g sourdough starter
  • 115 g cheddar cheese, grated
  • 10 g Parmesan cheese, grated
  • 5 sprigs thyme, leaves picked
  • 10 mls cold water

Method

  • Place the flour, butter and paprika into a stand mixer bowl
  • Use the paddle attachment and beat until a crumb forms
  • Add the starter, cheese and thyme and beat while slowly adding the water
  • As soon as a dough forms, tip out onto cling film
  • Shape into a disc, cover and place into the fridge for 30 minutes
  • Remove the dough from the fridge and roll out to 3mm thick
  • Cut into 5cm rounds and place onto a lined baking tray
  • Dock each cracker with a fork then place back into the fridge
  • Preheat the oven to 165°
  • Place the baking tray into the oven and bake for 15 minutes
  • Lower the temperature to 130° Celsius and bake for a further 15 minutes
  • Remove from the oven and leave the crackers to cool on the tray
  • Store in an airtight container to keep fresh
Inspiration published on Lavender and Lime August 24:

To a life well lived in 2020!

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13 thoughts on “Sourdough Crackers Using Active Starter Discard

  1. I did have one visit with my cardiologist, and it seemed to go fine. I was a little concerned prior to the visit, but I am glad I kept it…

    I am sorry to hear about all the people you know who have been affected.

  2. I know nine people who have died, TAndy. They are all related to people I know well or work with. I didn’t go anywhere during the 5 week lockdown. Since then I’ve been to my physiotherapist once a week [or I can’t work due to pain], my orthodontist as I don’t want to have braces forever, my gynecologist as I’m dead scared of breast cancer, and Michael has been to the pediatrician and is going to the dermatologist next week. I am also seeing my aunt and sisters now but we don’t have any domestic help and are being very careful. My boys go back to school next week.

  3. While the impact of the virus is very high here, I have no one as close to me (compared to your examples) that has been infected. I’m amazed that you have so many close contacts who have been affected. We are still quite seriously in jeopardy, and the situation in our town is difficult because the university (with 40,000 students) is reopening this week. We expect trouble!

    be well… mae at maefood.blogspot.com

    1. Stay safe Mae, and I hope the students take care. We have had extremely high numbers of infections here but thankfully a very good recovery rate 🙂

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