The Zero-Waste Chef

Sourdough Crackers 2.0

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I have been keeping my sourdough starter out on the kitchen counter and feeding it daily, rather than storing it in the fridge and feeding it only weekly. Here’s why:

My best sourdough loaf ever

I wish I had taken a crumb shot of this. It’s the best loaf I’ve baked thus far. It tasted fairly sweet, which you’d expect when using a starter stored at room temperature. But when you leave starter at room temperature, you need to feed it every day. That means you accumulate tons of discarded starter. If you don’t find something to do with all of that starter, you’ll drown in the stuff. So I use it to make crackers. Lots of crackers. Good thing they’re addictive…and good for sharing…

The way to a man’s heart…

You can read about tending a sourdough starter herehere and here.

Feeding my starter. I store the discard in the refrigerator in the rectangular container you see in the bottom left. This can pile up quickly.

I bake these crackers every week or so and so have learned a few tricks since I wrote my first post on them. I have wanted to update the recipe for months.

What’s new in version 2.0

Chilled cracker dough
Ungreased cookie sheets work just fine
Finished crackers

Recipe

Sourdough Crackers

Ingredients

  • 2/3 cup unfed starter from the refrigerator
  • 3 heaping tablespoons coconut oil or olive oil (I used coconut for this post)
  • 3/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • extra coarse salt for topping

Instructions

  1. Combine starter and oil in a non-metallic bowl. In a separate bowl, mix together flour, salt and baking soda.
  2. Add dry ingredients to bowl with wet ingredients. Combine. If necessary, knead the dough a few times to incorporate the last bit of flour. Cover bowl with a plate or towel and let rest for six hours at room temperature. Store in the fridge after this if you won’t bake right away. The dough will keep in the refrigerator for about a week. Let it warm at room temperature for 15 minutes to half an hour to making rolling easier.
  3. When you’re ready to bake, divide the dough into two halves on a generously floured surface.
  4. Preheat oven to 350°F.
  5. Roll the dough out about two millimeters thick. If necessary, sprinkle with flour between rollings to prevent dough from sticking to your work surface.
  6. Transfer the dough to ungreased cookie sheets.
  7. Cut into rectangles with a pizza cutter or a knife. Sprinkle with salt.
  8. Bake for 6 to 8 minutes, turn trays and bake 6 to 8 minutes longer. Crackers are done when crispy and slightly browned. (My oven is a bit cool, so your crackers may bake faster.)
  9. Transfer crackers to a rack to cool. Store in a glass jar. These also freeze well.
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