I’ve been on a cracker/crisp kick lately. I’m a textural eater, so I hold crispy things (chips, crackers, toasted bread) closely to to the heart. I have an endless supply of sourdough discard and need to find something to do with them. I also enjoy quick and easy and yummy recipes. Crackers falls into all three of these categories.
My other cracker recipes:
This one is crunchy with delicate flavors: perfect to top soups or salads or to have on hand as something crunchy and simple to snack on. Just 4 base ingredients and takes less than half an hour to make.
Sourdough Discard Garlic Crackers
- 100 g sourdough discard
- 20 g olive oil or butter
- 50 g flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 4 cloves garlic finely minced, optional
- Mix together sourdough discard, olive oil, salt and garlic and then add in flour.
- Preheat oven to 325F. Transfer your dough onto a baking mat or parchment paper and using a rolling pin roll the dough out to your desired thickness. Note that they will puff up a little during baking.
- Using a fork, make dots all over the dough. Then, using a knife, cut out the dough into squares of your desired size. Pop it in the oven and bake for about 20-25 minutes. Check on the crackers half way to remove any edge pieces that cook faster. At this point, I also like to break apart the crackers some more so they can evenly cook.
- Cool and break up any remaining crackers. Enjoy! Store in an airtight container when completely cooled.