DISCARD
So I am LOVING my sourdough journey – to watch me daily head over to instagram and follow me at @thefigure_
And if you haven’t read my Beginners guide to Sourdough you can read it HERE. With a recipe and instructions on how to bake your own bread.
Then once you have that downbeat you can make these delicious and simple Sourdough discard rosemary and parmesan crackers.
So discard – what is it and what do I do with it. You don’t want to throw it away – it feels wasteful – poor Stanley (that’s my new name for my starter) has worked hard to get to this stage each day – it would be mean.
So at the moment I’m baking about 4- 5 loaves of bread a week. On the other days – I discard all but about 20g of my starter into a separate jar and put it in the fridge.
HOW MUCH DISCARD IS ENOUGH DISCARD
Here’s where I got confused – how much do I actually need to make something – so I started googling – it turns out – anywhere from 50g up to 250g depending on what you’re making. I found a whole heap of recipes and in typical Danni style – read them a couple of times – then decided to make them my own.
WHY I WAS EXCITED TO MAKE MY OWN CRACKERS
We don’t eat crackers in our house really – unless we’re entertaining and I do a cheese platter – it’s just not something we buy. They’re usually ultra processed and have little nutritional value. So occasionally at a party – sure – but day to day we stick to as many whole foods as possible. So knowing I could make my own – using sourdough starter which was full of good gut bacteria – was a win.
Apart from that – I knew what was in it, we could experiment with flavours and it was cheap as chips.
RECIPE
This is such as simple recipe – so get the kids involved. Also the sense of accomplishment when you serve your guests your home made crackers is exhilarating.
Recipe
- 220g sourdough discard
- 80g plain flour
- 50g rye flour
- 5g salt
- 30g softened butter
- 40g shaved parmesan cheese
- Olive oil for brushing
- sea salt for topping
- Fresh Rosemary
Method
Pre heat the oven to 180 degrees.
Add discard, flours, salt, butter and cheese to a bowl until it makes a firm dough. You may want to get your hands in there so it all comes together into a ball.
Divide the mixture into 2 portions.
Place the first one onto baking paper and push out into a small rectangle. Sprinkle on the rosemary quick generously and push it into the dough.
Using a rolling pin, roll out the dough evenly until it’s about 1.5mm thick. You want it pretty thin so it’s nice and crispy.
Using a pizza cutter cut it into strips then using a fork pierce the dough to make triangle shapes as above. Brush the dough with olive oil and sprinkle on your sea salt. Then bake for about 25 mins until crackers are golden.
Allow to cool before breaking up.
ENJOY
Serve with your favourite cheese or with one of my beautiful home made dips – recipes can be found on my app Fit by the Figure.
Let me know how you go by commenting below or tagging me on instagram too.
And don’t forget to let me know what other recipes you’d love to see.
