Not sure what to do with your sourdough discard? Well, why not give these sourdough discard crackers a go? The recipe has been adapted from Margot Dreams of Baking who has the most amazing Instagram feed.
Head straight on to the Recipe For ♥ Sourdough Discard Crackers ♥
I found myself very close to having a husband who was going to leave me! Dave and I went away for the weekend and I suggested we take the Lotus. As the boot space is at a premium, my vanity bag went behind the seats. We were meeting friends in Swellendam and while they were out for lunch, I decided to unpack. I asked Dave for the car keys and went to go and open the car door. I knew that the remote was not working for the locks, but did not realize that the alarm was not set. So I clicked the button and watched in horror as the lock dropped. And the key does not work the central locking. This I did not know, nor was I aware that the central locking unit was broken.
Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Discard Crackers ♥ #LavenderAndLime Click To Tweet
Dave told me that the only thing was to cut the roof, or leave the car there and get a lift home somehow. I suggested we make an effort to try and open the car and as the locks have a little knob on them, surely we could lift one up. Richard came to assist and had the same idea. He came back with a length of ski rope, tied a slip knot into it and slid it through the gap between the window and the car. Dave had fashioned a piece of steel with a hook. And together they managed to get the rope over the knob and lifted the lock. Needless to say I was most relieved, and not only because the car was open. Once all was said and done, we could at least joke about not letting me near the remote.
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Sourdough Discard Crackers
Ingredients
- 100 g active sourdough starter
- 30 g flour
- 36 g whole meal flour
- 22.5 mls olive oil
- 7.5 mls Italian herbs
- 1.25 mls flavoured salt
- medium flaked salt for sprinkling
Method
- Place the sourdough starter, flours, oil, herbs and flavoured salt into a stand mixing bowl
- Use a dough hook and mix until a dough forms then shape into a ball
- Leave in the bowl, cover and refrigerate for a minimum of 30 minutes, or a maximum of 24 hours
- Preheat the oven to 180° Celsius
- Tip the dough onto a silpat or baking paper and roll out until 3mm thick
- Cut 5cm rounds, rolling and repeating until all the dough is used up
- Place the cut out dough onto a lined baking tray, lightly brush the tops with water, and sprinkle finely with salt
- Place into the oven and bake for 18 minutes
- Remove the tray from the oven and leave the crackers to cool on the tray
- Store in an airtight container
Inspiration published on Lavender and Lime July 2:
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- 2018: Tear And Share Bread
- 2017: Dangerous Crossing
- 2015: Sugar Free Condensed Milk
- 2014: Bistro On The Lake
- 2013: Gumdrops For The I Made It Challenge
- 2012: Food Quiz Number 73 For A Friday
- 2010: Malva Pudding
Have you ever locked yourself out of your car? If so, how did you manage to break in?
nice job breaking into your car!
Indeed, not that I had anything to do with that part.
These look delicious and I will certainly try your recipe. I have my own way of dealing with sourdough discard. I simply add a handful of seeds to the discharge eg linseed, sesame, pumpkin, sunflower and juice of half a lemon, ground black pepper. I heat up my sandwich maker and put spoonfuls of the mixture on the heated plate, close the lid. Cook for a minute or so, flip them over and cook until light tan colour. I adjust the mixture so that it is quite runny as I like my crackers to be very thin. They stay crisp for months in an air tight container.
Thank you for all your delicious recipes. I am always delighted to see your emails in my inbox and enjoy reading about your activities
Thank you for making my heart smile today! I like your way of using the discard. I will borrow the kids sandwich press to give it a try 🙂
I love savoury and herbaceous (usually with cheese) cookies/biscuits (I’m still struggling with their name as they actually neither biscuits nor cookies haha). But I always use shortbread-like dough. Sourdough though? That’s interesting and delicious – must deliver even more of the earthy flavour!
I love savoury and herbaceous (usually with cheese) cookies/biscuits (I’m still struggling with their name as they actually neither biscuits nor cookies haha). But I always use shortbread-like dough. Sourdough though? That’s interesting and delicious – must deliver even more of the earthy flavour
They have a lovely flavour and like you, I also like savoury biscuits made with a dough similar to shortbread.