SOURDOUGH CRACKER RECIPE RECIPES
SOURDOUGH ROSEMARY CRACKERS RECIPE | ALLRECIPES
If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.
Provided by ChefJackie
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 90 crackers
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
- Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
- Remove from the oven and let cool on a baking rack.
Nutrition Facts : Calories 14.7 calories, CarbohydrateContent 1.8 g, FatContent 0.7 g, FiberContent 0.1 g, ProteinContent 0.3 g, SaturatedFatContent 0.1 g, SodiumContent 31.8 mg, SugarContent 0.1 g
SOURDOUGH CRACKERS | JAMIE OLIVER RECIPES
Make these crackers your own by decorating them with dried herbs, wild garlic leaves, crushed nuts or seeds. Just don’t add anything with too much moisture – no one likes a soggy cracker!
Total Time 30 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Mix the flour and honey in a large bowl, then stir in the sourdough starter to combine – the dough will be quite stiff, add 1 teaspoon of water to help bring it together, if needed.
- Wrap the dough in a clean damp tea towel and leave to rest for 20 minutes.
- Preheat your oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
- Divide the dough into two and work with one piece at a time, keeping the other piece covered. Roll out the dough as thinly as you can, around 2mm thick. You can either cut the dough into shapes, or keep it whole (as long as it fits on your tray).
- Place the dough on the lined tray and gently brush or spray with a little water. Sprinkle with a little sea salt, and with sesame, fennel or caraway seeds, or a mixture, if you like. Repeat with the other half of the dough.
- Bake the crackers for 5 minutes, then flip them over and bake for another 8 to 10 minutes, or until crisp and brown all over.
- Remove and cool on a wire rack, then tuck on in. Delicious with cheese and chutney or fresh fruit like grapes or figs. Store any leftovers in an airtight container.
Nutrition Facts : Calories 115 calories, FatContent 0.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 2.9 g protein, CarbohydrateContent 26.2 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0 g salt, FiberContent 4.1 g fibre
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SOURDOUGH CHEESE CRACKERS - RECIPES, COUNTRY LIFE AND ...
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From thepioneerwoman.com
Total Time 55 minutes
Category snack
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Total Time 55 minutes
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- Preheat your oven to 325ºF and line a large baking sheet with parchment paper.Whisk together the discard, oil, and salt until the oil is fully incorporated. Stir in the cheese.Spread the mixture out in an even layer on the parchment-lined pan. Spread it as thinly as you can while still covering the bottom.Bake for 40–45 minutes until the edges begin to turn a golden orange. Let it rest for 5–10 minutes before breaking into pieces. The crackers will crisp up more after they’ve cooled.
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SOURDOUGH CRACKERS WITH OLIVE OIL & HERBS | LOVE AND OLIVE OIL
Homemade crackers made using leftover sourdough discard. This recipe calls for 200 grams of mature starter, which is about what I end up with baking a single loaf. If you have more or less starter, you can easily scale this recipe as needed.
From loveandoliveoil.com
Total Time 1 hours
From loveandoliveoil.com
Total Time 1 hours
- In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.Spritz or brush lightly with water; sprinkle with flake salt.Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.Crackers will keep in an airtight container at room temperature for up to one week.
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SOURDOUGH CHEESE CRACKERS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 9 hours 40 minutes
Reviews 4.8
Total Time 9 hours 40 minutes
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The cheese crackers are to be made with the discarded percentage of starter.
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SOURDOUGH CRACKERS WITH OLIVE OIL & HERBS | LOVE AND OLIVE OIL
Homemade crackers made using leftover sourdough discard. This recipe calls for 200 grams of mature starter, which is about what I end up with baking a single loaf. If you have more or less starter, you can easily scale this recipe as needed.
From loveandoliveoil.com
Total Time 1 hours
From loveandoliveoil.com
Total Time 1 hours
- In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.Spritz or brush lightly with water; sprinkle with flake salt.Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.Crackers will keep in an airtight container at room temperature for up to one week.
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