Apr 14, 2019 Southern Fire Crackers Recipe - these spicy ranch toasted saltines are a party favorite or a delicious snack cracker. Addictively delicious! Southern Fire Crackers Recipe - these spicy ranch toasted saltines are a party favorite or a delicious snack cracker. Buildsoft Cracker' title='Buildsoft Cracker' /Buildsoft Crackers. Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm,.
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You’ll never throw away sourdough starter again once you’ve tried these ultra thin and crispy olive oil crackers, seasoned with herbs de Provence and finished with flake sea salt.These homemade sourdough crackers are the perfect snack all on their own, or, for an extra treat, spread with soft cheese and top with a dollop of homemade jam. They are surprisingly quick, easily prepared while you’re waiting for your bread to rise, though you can also refrigerate the cracker dough for up to 24 hours.I’ve been making homemade sourdough bread, at least a loaf every other week, for almost a year now. My starter (aka Jane Dough) is a bit of a diva (she prefers King Arthur organic flour and tends to wilt in the heat/humidity of summer) but she’s brought me loads loaves of joy.
There are few things as wonderful as homemade sourdough bread.The one thing that has always bugged me about keeping a sourdough starter, however, is the sheer amount of waste. Every time you feed the darn thing you have to throw away 2/3 of it, and when you’re buying $10/bag organic flour, well, that’s a travesty.So I set out to find a way to utilize some of that discarded starter.There are lots of recipes out there, from waffles to pizza crust and beyond, that use sourdough discard. But it was sourdough crackers that grabbed my attention.Sourdough crackers require only a few ingredients, the bulk being made up of discarded sourdough starter (the stuff you’d normally toss every time you feed it). That starter is mixed with a bit more flour (I used a combo of all-purpose, whole wheat, and a touch of rye), olive oil, salt and dried herbs.
It really couldn’t be more simple.In terms of flavor, they taste a lot like a homemade wheat thin, if wheat thins were made with olive oil and seasoned with Herbs de Provence (fancy wheat thins). Now, I fully learned my lesson when I painstakingly cut out hundreds of using a cookie cutter. They’re cute, but the time it takes to cut them all out really isn’t practical for a snack you eat by the handful.With these crackers, I rolled them out into paper-thin sheets using my pasta roller attachment. Brilliant, right?! Indeed, you don’t need to exert yourself one bit to roll these out, and the attachment gets the dough much thinner and more even than doing it by hand (that said, you can certainly roll it out by hand too—I recommend doing so between sheets of parchment or waxed paper so you can get it super thin).Spritz the whole sheet lightly with water (or brush on a very thin layer) and sprinkle the flake sea salt (the water will help it stick to the surface better than oil). I have a very fine mist spray bottle I always keep on hand, clean and empty, mostly for food styling but also for uses such as this.Then you bake!
You could cut them into squares or whatever if you wanted first, but I found baking them in whole sheets to be the most efficient.After baking, break up the golden brown, crispy sheets into beautifully rustic pieces. I think this method produces much more beautiful crackers than cutting them ahead of time.When I bake a single loaf of sourdough I end up with about 200 grams of sourdough starter overall (including the starter discarded at the very beginning before I feed it, as well as after the final feeding before the bulk ferment begins).
Instead of throwing the discard away at each step in the process, plop it in a container and set it aside, then mix it all together and bake up a batch of these crackers.If you bake two loaves at once you’ll probably have more starter leftover, in which case you can easily scale this recipe as needed to use up all your discard.This recipe works with sourdough discard from any step in the process, as long as it is at 100% hydration (fed with equal parts water and flour). Doesn’t matter if your starter uses all whole wheat or a mix of flours, whether it’s been dormant, sitting in the fridge for weeks, or freshly fed and vigorous.If you don’t have a sourdough starter and you’re looking to begin your sourdough journey (beware, it will consume you!) here are some resources to get you (and your starter) started:.
from Splendid Table/America’s Test Kitchen. I strayed a bit from this process, ultimately developing my starter from entirely all-purpose flour, as whenever I tried to use whole wheat the whole thing went south. In a bowl, combine sourdough starter with flours, olive oil, herbs and salt.
Mix to combine, kneading until the dough comes together in a smooth ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
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Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can. Lay out two oblongs of dough side by side (not overlapping) on each baking sheet. Spritz or brush lightly with water; sprinkle with flake salt.
Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking. Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough. Crackers will keep in an airtight container at room temperature for up to one week. I can’t tell you how MUCH we love this recipe!!!
I saw it on Perfect Sourdough when someone credited you with this link and a picture of their crackers. I gave up long ago trying to make SD discard crackers because of the tedious rolling and cutting. Why I never thought of this method I don’t know but it is amazing. I used my rye levain and fed it up to make enough to do a 1/2 batch just to try it out.
I have more rye starter growing now. I have to say the freshly fermented starter makes amazing crackers. My other experiment is my Apple Yeast Water starter is growing as I write and I will be making cinnamon-sugar spiced crackers for my granddaughter!! I plan to follow your original formula with the addition of a bit of sugar in the dough.
I will then mist with water and dust with cinnamon sugar. Will let you know how they do tomorrow.
Next will be adding cheeseyou have created a cracker monster:) c. I’ve only had my sourdough starter around 6 weeks now and have already made these 3 times.
They are amazing!I’ve had an unused pasta machine in my pantry for a long, long time and finally pulled it out to make these. Can only get to a 5 thickness with mine, which is perfect. There is some skill needed to prevent folds in the crackers as you roll it out and put on the pan but it’s easy to acquire the technique. I like mine just slightly golden.They are great to bring to a party with Brie and fig jam. I was so excited to find this recipe as I’ve been throwing lots of sourdough starter away. I can’t for the life of me, however, figure out how you got the dough to work in the pasta roller.
I love my pasta roller and make plenty of noodles, but the dough is so dry, it crumbles to bits. I added extra olive oil but there is no way. I rolled it out by hand and am now baking my first batch. I know they taste good because I’ve been eating the crumbs. Any tips about how to get the dough to work with the pasta roller?. Thanks so much for this recipe! Love not annoyingly cutting out all the individual crackers.I use half whole wheat and half whole rye flour.
Rolled it flat between paper as I don’t have a pasta roller – even if I cook until the edges are burned, the middle seems to stay soft. Do you know if I have to include the all-purpose to make them crisp, or if I’m doing something else wrong?I’m also letting it sit with a wet towel on it instead of plastic wrap, maybe I’m making the dough too wet. Still very delicious and I make these all the time, just want to learn what I’m doing wrong!. These are excellent. Love the flavor and the texture.
I’ve tried other recipes for crackers using discarded starter and this is the best one so far. The baked crackers are thin and crunchy. I brushed half of the rolled dough with olive oil, and spritzed the other half with water. Some of the crackers that were spritzed with water got airy pockets in them, like mini pitas. The dough is easy to work with and forgiving. Mine was in the fridge for several days before I made the crackers.
I subbed a Za’Atar mix for the salt flakes to sprinkle on top of the rolled dough. I love this recipe! I make these all the time now. The favourite seems to be the smoked paprika, powdered garlic, onion, chili, with an extra sprinkling of chili flakes and sea salt on top. Also a winner is grated parmesan ( I just use cupboard stored) and powdered garlic, onion, sea salt.
Any combination of seasonings that you like, will work. I’ve oven dried tomatoes and bell peppers. Finely chopped and added to powdered garlic, onion, parmesan combo for a pizza taste. Just experiment! You were throwing the discard out anyway! What do you have to lose!Worst case, you eat them with dip.I roll out as thin as I can with a rolling pin between parchment paper then cut out (imprint) triangles with my bench scraper while still on the parchment paper. Then when they come out of the oven and cool, they easily snap into their shapes.My friends get the pretty triangles and I keep the odd shapes from around the edges.
It all tastes the same deliciousness, plus they think I’m a fancy baker!Also one of my friends puts what he hasn’t eaten in the freezer and keeps them for another time. I haven’t tried this yet I find they store well (about 2 weeks) in a sealed container in the pantry. Starters will impart vastly different flavors depending on how old they are (a starter that’s been stored in the fridge for 2 weeks is going to be much more sour than a freshly fed one). Also depends on what flours you use to feed your starter (AP being more mild that whole wheat or rye), and even the individual wild yeasts in your area will affect the flavor of a starter.If you want to reduce the starter, you’ll want to increase the water and flour so the overall weight is equal. So if you used 100g of starter, you’d need to add an additional 50g water and 50g flour (starter being equal proportions of each by weight).You could also add a tablespoon of honey if you wanted to make the crackers a bit sweeter too!. This recipe is awesome!
I am new to sourdough and have been maintaining a fairly small starter in the fridge and baking once a week. This week while I was bringing her back up to bake with I made a point to save the discard after seeing this recipe. It could not be easier especially with your genius pasta roller method and rusting breaking vs. I love the look of these crackers – almost like restaurant flatbread crackers!P.S. I was out of some of the dried herbs but actually used some high quality poultry seasoning and it was a perfect substitute. I have just made these again for the second time. I managed to roll them a lot thinner this time.
I just love them so much. They have a kind of cheesy taste to them probs due to the sourdough discard but as a vegan, this is great for me.I read the comments where someone made them with chilli and lime (I assume the zest only) so that is my next attempt when I accumulate enough discard.I know they keep for a week but in this house they are more or less eaten as soon as they are cool enough!Perfect with some creamy homemade hummus.I will put a photo on Instagram and tag you, cheers for such a brilliantly easy recipe. This was the first discard recipe I tried when I started my sourdough, Miss Mabel Corona Dough, back in March. I never thought I’d be the girl making my own crackers, but here I am! Miss Mabel’s crackers are now a pantry staple in my house. I think I’ve probably made a dozen or more versions and we’ve plowed through every one (even the ones my husband burned, lol!).
If you’re looking for a great discard recipe that’s super simple and quick, this is it. Word to the wise-if you add sugar to make a sweet cracker, use a more neutral oil like butter or canola and don’t roll them super thin. Today’s versions are roasted red pepper garlic and graham cracker.
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