I’d like to introduce you to Sofia. Sofia is my sourdough starter and today she was very happy. I feed her with bread flour for now but my goal is to transfer her feedings to milled hard white wheat. Or, maybe I’ll start a new sourdough starter using only hard white and hard red wheat!!!
I’m ready to begin using Sofia to make sourdough recipes but I’m also scared. Why? Because there are so many variables involved in baking with sourdough. Things like fermentation, hydration and, of course, temperature. So, I decided to start today with a simple cracker recipe. I love whole grain crackers but, at the moment, do not have a recipe for whole grain crackers. So I did the next best thing and made crackers with All Purpose Flour. There are many recipes to be found on sites like Pinterest, Tik Tok, etc. but I chose to use a recipe from Cookingpoint.net titled “Sourdough Discard Crackers”.
The recipe calls for Sourdough Discard, All-purpose Flour, Olive Oil and Salt. As a side note, I do not like the word discard in relation to cooking. But in the world of sourdough, discard is simple the sourdough starter that is ready to be used to cook with.
I added 1 tbsp of chopped Rosemary leaves, some Italian seasoning and some garlic powder as flavoring. Baked them for about 20 minutes and then left them in the oven as it cooled to help with the crispness. What other herbs/flavorings would you add? Would you have added salt to the top or just in the dough?
Well, here’s the finished product. They came out a little bit thicker than I wanted – even though I thought I had rolled them out thin enough – but they do taste fabulous. I have seen other recipes that use only the sourdough discard and no extra flour, so that may be my next batch. I wonder if feeding the dough through a pasta roller would make a thinner cracker?
I hope you are having a wonderful day and wish me luck on my next bake. Bye for now!
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