Many home bakers have a problem with the sourdough discard. what to do with sourdough starter after feeding or the leaven (I often do too much)? Use it in baking.
You can use it in various recipes. I do my best to use as much as possible if I can, and if I have to much, I always make pancakes or waffles. And to be honest, to reduce the waste of sourdough discard, have a good plan for sourdough bread baking.
But today I am bring you the recipe for super sourdough crackers. Very cheese, vegan, crunchy. And the most important is that they are so easy to do.
So here is the recipe, and if you will make them, let me know.
In this recipe I am using leaven, as I always make to much.
Vegan Sourdough Crackers
- 1 cup of bread flour
- 3/4 cup of wholegrain flour
- 280 g of levain
- 3/4 cup yeast flakes
- 3 tablespoons of oil + a little bit of to grease the crackers
- 1/2 teaspoon salt
- Favorite seeds or spices for sprinkling
Mix all ingredients except seeds. Mix all by hand or in a mixer. The drought should be nice and firm, not very sticky.
Divide the dough into 2 halves, form a disk, wrap in cling film and put in the fridge for a minimum of 2 hours
Heat the oven to 200 degrees
Take the dough out of the fridge. Roll out to 2-3mm. You can thinner or thicker depending on your preferences.
Cut out your favorite shapes for crackers.
Brush with some oil, sprinkle with seeds or spices.
Bake in a preheated oven for 20 min. If your crackers are thinner than 2mm or thicker, the baking time will change.
Crackers are perfect for a cheese board, humus or as snack.