If you have ever tried to make sourdough starter, you know how much discard it generates. Sourdough Discard Crackers are the best way to use the discard and actually enjoy the end product. They almost taste like Indian Papri or Mathri with a slight sour taste. They can be used just like that with a dip or in Papri chaat or in Tomato Chaat. You can even eat them with some mango achaar.
|Preparation time||30 minutes|
|Sourdough discard (100% hydration)||100 gm|
|Whole wheat flour||50 gm|
|Vegetable oil||20 gm|
|Black peppercorn||1 tbsp|
|Crushed red chillies||1 tbsp|
- Combine all the ingredients in a big bowl.
- And knead a tight dough. If your starter discard is at 100% hydration, you should not need any more water.
- At this point you can keep it in refrigerator if you don’t want to bake it right away. Just cover it with cling wrap and it can go in refrigerator for a couple of days.
- If you are ready to bake right now, preheat the oven to 350 degrees Fahrenheit.
- Divide the sourdough into 4 equal parts and roll out one part. It should be thicker than roti but thinner than mathri.
- Cut it in any shape you like and prick it all over with a knife or fork.
- Lay the pieces on a greased baking sheet.
- Bake the sourdough discard crackers for 10 to 12 minutes till they are golden brown.
- Cool it down and repeat with rest of the dough. Sourdough Discard Crackers are ready. Store it in an airtight container for up to a month.
- You can add any seasonings you like in the dough like Italian seasonings with garlic, fried kari patta, crushed kasoori methi etc.
- You can substitute whole wheat flour with any flour of your choice.
- The bottom part of the crackers browns faster so keep an eye on it.
- Always read the full recipe first before you start cooking.