Sourdough discard lemon herb cracker bites

Sourdough discard lemon herb bites on a charcuterie board.

Sourdough discard lemon herb cracker bites

A tasty use of sourdough stater discard to create crackers fit for a cheese board.

5 from 3 votes

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Course: Appetizer, Side Dish, Snack

Cuisine: American, British

Keyword: Sourdough discard lemon herb cracker bites, sourdough starter recipes

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: crackers

Calories: 12kcal

Author: Martin (Dad What Cooks)

Cost: £1

Equipment

Ingredients

100 g Sourdough starter
10 ml Olive oil
½ teaspoon Salt
1 teaspoon Lemon herb seasoning

Makes: 4 x 4cm rectangle

Instructions

Preheat the oven to 200℃/350℉/Gas Mark 6 and place the baking tray inside.
Mix the sourdough starter and olive oil together. Gradually stir in the herb seasoning mix.
Place one sheet of baking paper on the counter. Put the sourdough starter mix in a blob in the middle of the sheet.
Place the other baking sheet on the top of the sourdough mix and push down gently. Then with a rolling pin gradually spread the mix between the two sheets until it is around 2mm to 3mm thick.
Carefully peel back the top sheet of baking paper and dispose. Then with a fork, prick some holes across the top of the dough mix. Slide the baking paper with the sourdough starter mix onto the baking tray and then place the mix into the oven.
Cook this for 5 minutes and then remove. Roll the pizza cutter or knife across the sourdough starter mix to cut shapes for the crackers. Scoring a weakened line across the cracker will suffice, you do not need to cut all the way through. (However you can do if you wish, it doesn't really matter.) Put the tray back in the oven and cook for a further 15 minutes.
Once cooked, remove from the tray and place on to a cooling rack. Once cooled you can snap the crackers at the lines which have been scored and separate off.

Notes

When cooking, if the mix is too thick it will not "snap" but will be a chewy cracker. Try to keep to the 2mm to 3mm thickness when rolling out the dough.

If you can remove the paper after the 5 minutes, the crackers will cook better directly on the tray. The paper will stop it sticking, but it is not necessary if you can get away with it.

Take care not to scratch the non stick on the tray (if using non stick) while cutting the shapes of the crackers.

The fork holes will help with getting rid of steam from within the mix. This will allow a better crispy snap to the cracker.

Nutrition