The sourdough discard crackers are the perfect snacks for all ages. Using sourdough discard you can make breads, pizza crust, waffles and crackers. But, I feel crackers are the best way to use the sourdough discard. You bake it eat it immediately without waiting for proofing. The one thing that bugged me about sourdough starter, is sheer amount of waste. So here is a way to utilise those discarded starter.
Sourdough starter takes a whole week to mature and the discards are restored and used to make crackers and many more recipes.
My sourdough starter was made with millet flours so the crackers too made using millet flours. Mixture of millets like ragi and bajra make a gluten free crackers here.
Any herb can be added to the dough as per your taste and choice. I have used homemade dry curry leaf powder. To make the crackers, mix all the ingredients and make a smooth cohesive dough. Later roll it, cut, bake and enjoy the crispy rustic crackers with your loved ones.
PREP TIME : 10 minutes
BAKE TIME : 12 minutes
CUISINE : International
COURSE : Snack
YIELD : Around 400 gm
My gluten free sourdough discard restored and refrigerated. Image attached below :
INGREDIENTS REQUIRED :
Sourdough discard – 170gm
Millet flour (bajra & ragi ) – 150gm
Coconut oil – 40gm
Carom seeds – 1/ 4 tsp
Chilli flakes – 1 tsp
Sesame seeds (black) – 1/2 tsp
Curry leaf powder – 1 tbsp
Salt as required
Water to sprinkle
METHOD :
In a bowl take sour dough discard and millet flour.
Add dry curry leaf powder.
Add in chilli flakes, carom seeds to the flour.
Add coconut oil to the mixture.
Mix well and make a tight dough by sprinkling some water (if needed).
Make it into a log and cover it.
Refrigerate the dough for 20 minutes.
After 20 minutes, divide the dough into half.
Make a ball, press and flatten it with fingers and place it on a parchment paper.
Keep the dough in between parchment papers.
Press the dough to a thin flat sheet using rolling pin.
Remove the parchment paper kept on top of the dough.
Throw in sesame seeds on the flattened dough and roll the rolling pin once to press the seeds in.
Now with cookie cutter or pizza cutter, cut the flat sheet.
Remove the pieces from the parchment paper.
Line the baking tray with parchment paper and arrange the pieces.
In a preheated oven, bake the crackers at 180°C for 10 to 12 minutes.
Now the crackers are baked.
Allow it to cool completely.
Later, serve the crispy crackers for evening snack with tea!
My Food Edition 